Cheesy Chicken and Rice Recipe

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

Season the chicken liberally on both sides with salt and pepper.2 large boneless skinless chicken breasts,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.2 tablespoons salted butter
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.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
Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.1 3/4 cups uncooked instant white rice,1 cup broccoli florets,1 cup cauliflower florets,4 ounces velveeta cheese
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!