VELVEETA Broccoli Chicken and Potatoes

• 1-1/4 lb. boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 tsp. each: salt and black pepper
• 1/2 cup water
• 1 pkg. (12 oz.) frozen broccoli florets
• 4 cups ORE-IDA Diced Hash Brown Potatoes
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (10-3/4 oz.) condensed cream of celery soup
• 1/4 tsp. ground nutmeg

1. Spray large skillet with cooking spray.
2. Add chicken; cook and stir on medium-high heat 4 min.
3. or until no longer pink.
4. Season with salt and pepper.
5. Add water, broccoli and potatoes; stir.
6. Cover.
7. Cook 5 to 7 min.
8. or until potatoes are tender, stirring frequently.
9. Stir in remaining ingredients; cook until VELVEETA is completely melted and mixture is heated through, stirring frequently.

boneless skinless chicken breasts, salt, water, frozen broccoli, oreida, velveeta, condensed cream, ground nutmeg

Taken from www.kraftrecipes.com/recipes/velveeta-broccoli-chicken-potatoes-69171.aspx (may not work)