Quick Creamy Mexican Chicken & Rice Skillet Casserole
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 lb boneless skinless chicken breast, cut into bite-sized chunks
- 1⁄2 cup onion, finely chopped
- 1 poblano pepper, finely chopped
- 1 cup instant rice
- 1 cup chicken stock (or broth)
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
- 1 (10 ounce) can cream of mushroom soup
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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