Taco Chicken and Rice Skillet |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I adapted this from a chicken skillet recipe in the Fall Kraft magazine. I often have cooked chopped chicken in the freezer to throw into recipes, and this tasted great, so I thought I'd share Ingredients:
1 cup cooked chicken, chopped |
1/4 cup miracle whip |
1 1/2 cups minute rice, uncooked |
1 1/2 cups chicken broth |
1/2 tablespoon taco seasoning |
1/2 cup cheese, shredded |
1 tomato, chopped (optional) |
Directions:
1. In a bowl, mix dressing, rice, broth, and taco seasoning. (I used the chicken powder and water).
2. Pour into a skillet and bring to boil. Turn down to low. Put chicken on top. (I took my cooked chicken right out of the freezer and placed it on top.
3. Cover and let simmer 5-10 minutes. I then unplug skillet, and top with shredded cheese and chopped tomato, and put the lid back on for another 5 minutes or until cheese is melted.
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