Queso Chicken Skillet

If you love nachos with cheesy, savoury queso dip, you will definitely want to try this quick and easy chicken and rice skillet, loaded with all that deliciously creamy flavour. It only takes one pan and 30 minutes from start to finish.

Products you'll need:

PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now
CAMPBELL’S® Condensed Cheddar Cheese Soup

CAMPBELL’S® Condensed Cheddar Cheese Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy cheddar cheese flavour
•Perfect for cheesy casseroles, pastas, sides and Mexican dishes VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 tsp (10 mL) canola oil
  • 4 boneless, skinless chicken breast, cubed
  • 2 cloves garlic, minced
  • 1 can (284 mL) CAMPBELL’S® Condensed Cheddar Cheese Soup
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) PACE® Chunky Mild Salsa
  • 3/4 tsp (4 mL) chili powder
  • 3/4 cup (185 mL) long-grain white or  brown rice (8- to 10-minute quick-cooking variety)
  • 2 small  red pepper (or 1 large), coarsely chopped
  • 1/2 cup (125 mL) fresh  cilantro leaves


  1. 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.
  2. 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.
  3. 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.

Recipe tips

  • 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.
  • Don’t like cilantro? Swap it for sliced green onions, instead!

Ratings & Reviews

  • Maresha C.

    April 6, 2019


    I made this for dinner one night a while ago and the entire family loved it. A bit spicy, depending on how you think of spice......It's just so delicious. Making it again for dinner tonight!

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Amount Per Serving
Calories 435
Fat 11 g
Sodium 960 mg
Carbohydrate 49 g
Dietary Fibre 3 g
Protein 35 g
Calcium 15 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Source of protein

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