Cheesy Chicken and Rice with Broccoli

1 lb. boneless, skinless chicken, (I use 2 large breasts) cut into bite size pieces
1 can chicken broth
2 c. instant white or brown rice, uncooked
8 oz. Velveeta cheese, cut into cubes
10 oz. frozen chopped broccoli, thawed, I like to use Birdseye steamfresh broccoli. 

bacon, 3 slices cooked crispy, drained and chopped, optional

mushrooms, sliced, optional

cream of chicken soup, optional

soy sauce, optional

Spray large skillet. Cook chicken over medium heat 8-10 min. Stir in broth. Bring to a boil. Add rice, cheese, and broccoli. (If using steamfresh broccoli, less time will be needed for it to be done.) Cover. Remove from heat. Let stand for 10 minutes until cheese is completely melted and rice is done. Add bacon if desired for a more smokey taste. You can also use real bacon bits. (1/2 c. = 3 slices chopped bacon) This recipe can all be done in one skillet. For a creamier dish, add 1 can cream of chicken soup, undiluted. I served it with a Caesar salad.

* you could use other vegetables as well. I like using Birdseye Steam Fresh Chef's favorite: broccoli, cauliflower, carrot mix, or adding mushrooms to just the broccoli.

**for every cup of uncooked rice, use 2 T+. of liquid to keep rice from being crunchy. I keep adding water whenever is needed to keep the rice from sticking or scorching.

***I also add garlic & onion for more flavor, my daughter likes it with soy sauce.

1st pic: cooking chicken. 2nd pic: broccoli, rice , & cheese added. 3rd pic: cheese is melted, ready to serve. 4th pic: ready to eat! Yum!