Quick Creamy Mexican Chicken & Rice Skillet Casserole

Recipe by muncheechee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 1
    tablespoon butter
  • 1
    lb boneless skinless chicken breast, cut into bite-sized chunks
  • 12
    cup onion, finely chopped
  • 1
    poblano pepper, finely chopped
  • 1
    cup instant rice
  • 1
    cup chicken stock (or broth)
  • 12
    teaspoon chili powder
  • 14
    teaspoon pepper
  • 14
    teaspoon paprika
  • 1
    (10 ounce) can cream of mushroom soup
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DIRECTIONS

  • Heat oil and butter in a large skillet over medium heat until butter melts.
  • To the pan add chicken, onion, pepper, and seasonings until the chicken is cooked through and the vegetables are soft.
  • Stir in the rice, stock, and soup and simmer over low heat until rice is tender, stirring occasionally.
  • Serve and enjoy! This would also make a good filling for burritos/enchiladas.
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