Cut chicken into bite sized pieces.

In a large 12-inch skillet, cook and stir the chicken over medium high heat until cooked through.

Remove the chicken from the pan. Add the broccoli and ½ cup of water.

Let the broccoli steam, covered, until it is tender crisp and still bright green.

Add the soup and remaining water, if needed.

Return the chicken to the pan and continue cooking until everything is heated through.

Serve over rice.