Queso Chicken Skillet
- Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken, stirring often, for 4 minutes; add garlic and cook, stirring often for 1 minute until chicken is golden brown. Transfer to a plate. Reduce the heat to medium.
- Stir in soup, water, salsa and chili powder. Cook, stirring often, until boiling. Stir in rice. Simmer, covered, stirring occasionally over medium-low heat for 10 minutes.
- Stir in peppers and chicken; simmer, covered, for 5 minutes until chicken is cooked through, peppers are tender-crisp and rice is tender. Remove from heat; let stand, covered, for 5 minutes, until liquid is absorbed. Sprinkle with cilantro.
- This easy skillet is a great way to use up whatever vegetables you have on hand. If you like, substitute 2 cups (500 mL) of any chopped or sliced raw vegetables you like for the peppers, such as broccoli florets, zucchini, carrots, green beans or asparagus.
- Dont like cilantro? Swap it for sliced green onions, instead!
Recipe Made With
PACE® Chunky Mild Salsa
CAMPBELL’S® Condensed Cheddar Cheese Soup
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