Cheddar Broccoli Chicken Skillet

4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/8 teaspoon paprika
1 teaspoon vegetable oil
1 3/4 cups milk
1 can (10 3/4 ounces) condensed cheddar cheese soup
2 cups fresh or frozen broccoli florets
2 cups instant long-grain white rice
1/2 cup (2 ounces) shredded cheddar cheese

Directions:
1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in Large Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
2. Add milk, soup, broccoli and remaining black pepper to skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.
3. Remove skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving.

Yield: 4 servings
©The Pampered Chef, Ltd. 2008