Chick, Chick, Chicken & Rice

I decided to make this recipe at the very last minute, and I am so glad that it was super easy to do! And super quick as well. I was trying to think of what to cook for dinner, and then I saw a can of Cream of Chicken...I hadn't had that stuff for years, but it just sounded so good. So we came up with this little number, and here we are :) 


Ingredients
1/2 cup water (for cooking chicken)
4 boneless, skinless chicken breasts
2 (10.75 ounce) cans Cream of Chicken soup
1 1/2 cups water (for actual recipe)
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/4 teaspoon Italian seasoning
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli (I used broccoli with cheddar cheese) 

1. Cut the chicken into about 1 inch square pieces. Sprinkle the chicken with a little of the seasonings, and with your hand pat the seasoning into the chicken. 
2. In a skillet over medium high heat, cook the chicken in the 1/2 cup of water for about 10 minutes, or until cooked through. Remove from heat.
3. In another skillet, add the soup, 1 1/2 cups water, and all the seasonings. Heat to a boil over medium high heat.
4. Stir in rice and broccoli, then add the chicken. Cover and cook on low heat for about 5 more minutes.
5. Let cool and enjoy. And feel free to add more seasonings to taste!