We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs. Thickness of chicken breast will vary so you will have to increase cooking times if your chicken breast is thick. If you are using chicken tenders, cooking time will be less.
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1/2pound(227g)boneless chicken breasts, cut into 1/2-inch pieces
1/2teaspoonsalt, or to taste
fresh cracked black pepper, to taste
10.5ounces(298g)Condensed Cream of Chicken Soup(1 can)
2cups(275g)chopped broccoli(approximately) or more if desired
shredded cheddar cheese(optional)
Heat a large pot over medium-high heat. Add the butter and when melted, stir in the garlic. Cook for about 1 minute or until garlic is lightly browned.
Add the chicken pieces then stir in the paprika, salt, and pepper. Cook, stirring occasionally, until the chicken lightly browned all over.
Add the condensed cream of chicken soup and water. Bring to a simmer and stir to remove all lumps of the condensed cream of chicken soup.
Simmer for 10 minutes on low heat, then stir in the broccoli. Continue to cook for another 2-3 minutes or until the broccoli is tender.