Cheesy Chicken-And-Broccoli-Topped Potatoes

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4 baking potatoes (about 1 1/2 pounds)

3/4 pound skinned, boned chicken breast, cut into bite-size pieces

1 tablespoon all-purpose flour

1 1/4 teaspoons paprika, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon butter or stick margarine

2 cups small broccoli florets

2/3 cup fat-free, less-sodium chicken broth

1 cup (4 ounces) diced light processed cheese (such as Velveeta Light)

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