Cheesy Mexican Chicken Skillet Recipe - Cooking Index
Cheesy Mexican Chicken Skillet Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | Boneless skinless chicken breast halves - - (abt 1 lb) (small) |
| 1 1/2 cups | 355ml | Water |
| 1 | Condensed cream of chicken soup - - (10 3/4 oz) | |
| 1 | Taco Bell Home Originals | |
| Taco seasoning mix - (1 1/4 oz) | ||
| 2 cups | 320g / 11oz | Minute white rice - uncooked |
| 1 | Velveeta Mexican shredded pasteurized | |
| Prepared cheese food - (8 oz) - divided |
Heat large nonstick skillet sprayed with no stick cooking spray on medium-high heat. Add chicken; cover. Cook 5 minutes on each side or until cooked through. Remove chicken from skillet.
Add water, soup and seasoning mix to skillet; bring to boil. Stir in rice and 1 cup of the process cheese food. Top with chicken. Reduce heat to low; cover. Cook 5 minutes.
Sprinkle with remaining 1 cup process cheese food. Cover. Let stand 1 to 2 minutes or until process cheese food is melted.
This recipe yields 4 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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