Quick Creamy Mexican Chicken & Rice Skillet Casserole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I tweaked an oven-baked casserole to make a fast skillet dinner and the results were so yummy I had to post the recipe here for safe keeping. The original recipe called for a green pepper. I used a poblano pepper since that's what I had on hand and it lent a slightly spicy note to the dish. Use bell pepper if you don't want this a little spicy. 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:
1. Heat oil and butter in a large skillet over medium heat until butter melts.
2. To the pan add chicken, onion, pepper, and seasonings until the chicken is cooked through and the vegetables are soft.
3. Stir in the rice, stock, and soup and simmer over low heat until rice is tender, stirring occasionally.
4. Serve and enjoy! This would also make a good filling for burritos/enchiladas.
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