Creamy Chicken and Rice

0 Warm the olive oil in a skillet on medium heat. Place the chicken breasts in the pan and season both sides with the paprika, seasoned salt, onion powder, garlic powder, and pepper. Cook 4–5 minutes per side, or until fully cooked at 165°F. Remove and shred the chicken.
1 Drop the heat to low and add the chopped celery and onions. Sauté for a few minutes until they begin to soften. Stir in the garlic and cook for about 30 seconds, scraping up any browned bits from the bottom.
2 Add the butter, and when it melts, sprinkle the flour over the veggies. Stir and cook for another couple of minutes. Pour in the chicken broth and whisk until the mixture is smooth. Increase the heat and bring it to a boil.
3 When it starts boiling, stir in the shredded chicken, bouillon, and minute rice. Let it simmer for 2–3 minutes, then turn off the stove. Allow it to sit for a few minutes so the rice can finish absorbing the liquid. Dish it up and enjoy!