Mexican Chicken
"This is a favorite at the daycare where I work, I can't think of one child who doesn't like it, and most have seconds. I also made it for a group of teenagers on a recent camping trip, and they enjoyed it as well. At the daycare we serve this as is with tortilla chips for dipping. However I did up the taco seasoning and also added some canned tomatoes and served with salsa on the side when I made it for the teenagers. We never measure when we make it at the daycare, we just add ingredients until it seems right."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 tablespoon oil
- 1 boneless skinless chicken breast
- 2 cups water
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 teaspoon taco seasoning
- 1⁄4 lb Velveeta cheese
-
Optional
- milk
- 2 cups instant rice
directions
- In a large skillet, cook the chicken breast in the oil.
- In a medium pot, bring the water to a boil.
- Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta.
- Stir until cheese is melted and sauce is warmed. You may or may not need to add milk to reach a saucy consistency.
- When sauce is ready add rice to pot of water and remove from heat. Let stand for 1-5 minutes until rice is fluffy and water is absorbed.
- Serve rice topped with sauce.
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Reviews
-
This was good and easy to make. I followed the recipe but not the directions on how to make it. I coated a pan with Pam and but in the breasts and a packet of taco seasoning. I cooked the chicken and then added the soup and cheese. This was nice and tender. It was tasty too!
