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Ingredients
2 Tablespoons oil
5 Chicken thighs, boneless, skinless
2 Cups frozen broccoli florets, thawed
1 (10 3/4 oz) Can condensed cream of chicken soup
1/4 Pound Velveeta, cut into 1/2" cubes
2 Cups hot cooked long-grain white rice
Instructions
Heat oil in large nonstick skillet on medium-high heat; add chicken and cook 6 to 7 minutes on each side or until done. Remove chicken from skillet; cover to keep warm.
Add broccoli, soup and Velveeta to skillet; mix well. Cook on medium heat 7 minutes or until cheese is melted and sauce is heated through, stirring frequently.
Serve chicken and broccoli mixture over rice.