Chicken and Broccoli Bake

 

1

cup uncooked regular long-grain white rice

1

tablespoon vegetable oil

1

package (1 lb) boneless skinless chicken breast halves

1

can (18 oz) Progresso® Vegetable Classics creamy mushroom soup

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce

1/4

teaspoon ground thyme

1/4

teaspoon ground black pepper

• 1 Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
• 2 Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
• 3 Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken. Serve with rice on the side.