Chicken with Creamy Mexican Sauce

Here's what I made for dinner last night, of my own recipe:

Season chicken breasts with salt. In butter, brown both sides of the chicken. Remove from the pan. In the same pan, saute some broccoli until desired "doneness." (Next time I will also add onions, garlic, and peppers would taste good, too). Add one can cream of chicken soup, and sprinkle with cumin, crushed red pepper, pepper flakes, and salt and pepper. Add in some cheddar cheese. When bubbling, add the chicken and cook through. Serve with salsa and rice.

Note: If you make this in a  cast iron skillet with some bacon fat leftover, this is REALLY GOOD. Just make sure to go easier on seasoning the chicken with salt, since bacon fat is rather salty.