1 lb. boneless chicken breast, cut into serving size pieces
1 (10 oz.) pkg. frozen broccoli florets, thawed
1 c. grated Velveeta cheese
1/2 can cream of celery or mushroom soup
1 chicken bouillon cube

Place chicken in enough boiling water to cover; add a chicken bouillon cube and simmer 20 minutes; save stock. Spread broccoli in bottom of 9 x 13 baking dish; arrange chicken on top. Mix unreconstituted soup with enough milk to make it saucy and pour over chicken. Sprinkle with grated Velveeta and bake at 325 degrees for 30 minutes. Serve over rice cooked in the chicken stock.