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

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.

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