Chicken with Cheddar Broccoli Sauce

I'm back from Vancouver and have had a great weekend getting back into the swing of things in the kitchen. I arrived home on Thursday night and didn't quite feel like cooking so we held off until Friday night. On Friday night we wanted to make a really simple but delicious dish for our first meal back together again (I felt like I was away from Halifax for an eternity - loved the trip, but I do love Halifax more!). We landed on a Campbell's recipe - Chicken with Cheddar Broccoli Sauce.


This recipe was really easy to make and was delicious! If you like cheesy sauces this one is a definite try! Here are the ingredients you will need to bring it all together:

•  1 lb (454 g) boneless, skinless chicken breasts, cut into 4 portions (we cut this down to 2 chicken breasts because we were just making it for ourselves - we did not alter the other ingredients, so it just left us with lots of sauce - never a bad thing!) 
• 1 can (284 ml) Campbell's condensed cream of broccoli soup
• 1/4 cup (60 ml) orange juice (we did not have orange juice
  so we used Five Alive and it worked great)
• 2 tbsp (30 ml) water
• 1 cup (250 ml) chopped broccoli florets
• 1/4 cup (60 ml) shredded cheddar cheese
• 2 cups (500 ml) instant rice (the original recipe calls for brown rice, but we used white rice)

And here is how you bring it all together:

1.  Cook chicken well in large non-stick skillet at medium-high heat. Remove chicken and keep warm. Reduce heat to medium.
2.  Combine soup, orange juice, water, broccoli and cheese in same skillet. Heat to a boil, stirring often. Reduce heat to low.
3.  Cover and simmer for 3 minutes, stirring often. Return chicken to skillet and heat through. Serve chicken with sauce and rice. 

This was a great dish and we have added to the stack of recipes that we want to try again soon - we hope you'll try it too! Bon appetit and enjoy!