Cheesy Chicken and Rice

Ingredients

• ▢ 2 large boneless skinless chicken breasts cut in half lengthwise (butterflied)
  
• ▢ salt and pepper
  
• ▢ 2 tablespoons salted butter
  
• ▢ 10 ounces (1 can) Condensed Cream of Chicken Soup
  
• ▢ 1 1/2 cups chicken broth
  
• ▢ 1/4 teaspoon paprika
  
• ▢ 1/4 teaspoon ground black pepper
  
• ▢ 1 3/4 cups uncooked instant white rice
  
• ▢ 1 cup broccoli florets
  
• ▢ 1 cup cauliflower florets
  
• ▢ 4 ounces velveeta cheese
  

Instructions

• Season the chicken liberally on both sides with salt and pepper.
  
• Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
  
• Remove the chicken and place on a foil tented plate to keep warm.
  
• Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
  
• Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
  
• Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
  
• Serve and enjoy!