Season with 1/8 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon paprika.
Brown chicken in skillet on medium high until cooked throughout. Turning halfway through.
Add 2 cups cooked rice, 1/4 cup water, and 1 can Campbell’s Reduced fat Cream of Chicken soup. Reduce heat to medium low.
Stir everything together until well combined.
Cook for an additional 5 minutes or until everything is heated throughout and you have a fairly thick consistency.
Serve this simple dish. You could easily add veggies like broccoli or carrots to this as well.