15-Minute Cheesy Chicken and Rice

“It’s not easy being cheesy,” saith Chester Chee­tah. It would still be a bad idea to put Chee­tos in your soup.

  • Ingre­di­ents:
  • 1 tbsp. oil
  • 4 small bone­less, skin­less chick­en breasts
  • 1 can chick­en broth (1 34 cups)
  • 2 cup minute rice, uncooked
  • 2 cups broc­coli flo­rets, fresh or frozen, thawed
  • 34 lb. Velvee­ta, cubed

Heat oil in skil­let. Add chick­en; cov­er. Cook 4 min­utes on each side or until cooked through. Remove chick­en from skil­let.

Add broth to skil­let. Bring to a boil.

Stir in minute rice, broc­coli, and Velvee­ta. Top with chick­en; cov­er.

Cook over low heat for 5 min­utes, stir­ring care­ful­ly until Velvee­ta is all melt­ed.

Makes 4 serv­ings.