Tuesday, November 20

Mexican Chicken & Rice

This is a super easy weeknight recipe. Cheesy, slightly zesty and the leftovers are great the next day.

You can even make this faster by preparing the chicken ahead of time. Just follow the instructions below for cooking the chicken. Cool and store in the refrigerator until you are ready to use and then pick back up in the recipe where you left off.

chicken breasts, cut into bite size pieces (I used 3)
1 packet taco seasoning
1 can (10.5 oz) cream of chicken soup
1 1/3 cups water
1 cup Minute rice, uncooked
3/4 cup Mexican blend shredded cheese

Preheat oven to 350 degrees.

Cook chicken pieces with just a sprinkling of the taco seasoning until cooked through. I sprinkled the enough to coat the tops of the chicken after adding it to the skillet.

While the chicken is cooking, mix chicken soup, water, the remainder of the taco seasoning, rice and 1/2 of the cheese in a large bowl. Stir in cooked and seasoned chicken. Pour mixture into a 9 x 13 inch baking dish. Top with remaining cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake up to an additional 10 minutes or until cheese on top is melted. 

Serve with tortilla chips.

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