Chicken and Broccoli Bake

{tab=INGREDIENTS:}

• 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

{tab=Directions:}

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.

{tab=Nutrition Information}

• 1 Serving (1 Serving)Calories 450
• Calories from Fat 120
• Total Fat 13g
• Saturated Fat 3 1/2g
• Trans Fat 0g
• Cholesterol 75mg
• Sodium 880mg
• Total Carbohydrate 50g
• Dietary Fiber 2g
• Sugars 3g

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