I love any meal that has utilizes a minimal number of utensils and this recipe from Campbell's Kitchen does just that. I kept a rough cook time of approximately 20 minutes, which comes more from the fact that I'm still learning how to cook in a skillet with out setting off the smoke detectors.
1tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1-1/2 cups water
1/4 tsp paprika
1/4 tsp ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through.