Prep time
8 MIN
Total time
25 MIN
Serves
4
Feel like having enchiladas tonight but don’t want to fuss around with the stuffing and baking? This one-dish rice skillet has all the flavour of enchiladas, comes together in record time and the rice and chicken cook to perfection right in the sauce. 

Ingredients

Directions

  1. Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. 
  2. Add the peppers, garlic and chili powder. Cook and stir for 2 minutes or until starting to soften.
  3. Stir in the soup, water and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce the heat and simmer for 5 minutes.
  4. Sprinkle with the cheese. Cover and remove from the heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed and the cheese is melted. Sprinkle with the green onions.

Recipe tips

  • Serve with chopped fresh cilantro and lime wedges if desired. 
  • To save time, cut your peppers and garlic while the chicken is cooking. 

Recipe Made With

PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

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Reviews

  • Very tasty!

    Made this for dinner tonight. Very tasty! I've made similar dishes, but never would have thought to add the soup. It adds a nice creaminess. I added a sauteed onion, a can of black beans and about a cup of corn niblets. I used about half a pack of taco seasoning in place of the chili powder. I was using long grain rice, so I doubled the water and increased the cooking time to about 30 minutes. I love that it was pretty easy to make and cooked all in one pan. I will definitely make this again!

    Tina C. | October 25, 2019

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  • Fantastic & Easy,

    Followed recipe exactly, except my red pepper was bad, subbed with green. So easy and delicious. Everyone loved it. Definitely making again.

    Dan D. | September 2, 2019

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  • Great weeknight dinner !

    Easy to make and great leftovers.... if there is any left ! We used mixed peppers and served with sour cream and sliced avocado. It was a huge hit !

    Meredith B. | January 31, 2019

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  • Delicious

    I made this tonight for supper - eating it now. It is so yummy. A nice little spice and the cheesiness is awesome. Definitely adding to my recipe box to make another time for sure!

    Tony F. | January 27, 2019

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  • Love how easy this comes together with one pan to clean!

    Great tasting recipe. It is a bit like a creamy risotto texture, I added an extra half cup of the rice because it looked like there was too much liquid. Skipped the cheese.

    Karen L. | December 10, 2018

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