Chicken Mexicana

READY IN: 35mins
Recipe by Mary K. W.

This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.

Top Review by MsSally

This was very good. I used chicken tenders and cut them up after they were cooked and added to the sauce to reheat. Very simple weeknight meal. Would be good topped with a little sour cream.

Ingredients Nutrition


  1. Sprinkle chicken with garlic salt.
  2. Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
  3. Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
  4. Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
  5. Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
  6. Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.

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