"Mix up a fiesta any night of the week with this easy, Mexican-inspired chicken skillet dinner." — Campbell's Kitchen
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skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 1/3 cups
1 1/2 cups
uncooked instant white rice
shredded Cheddar cheese
Pretty good base recipe. I did add about a 1/2 cup of salsa to spice things up a bit. Also, instead of stirring in the cheese, I decided to throw the mixture into a baking dish and top off with monterey jack cheese. I baked until the cheese was golden brown.
A lot soupier than what the picture showed... Ate with chips but need a little something more
Thia was easy and the family gave it 2 thumbs up!
It was very tasty but I did add half a bag of frozen carrots and half a bag of frozen chopped broccoli to add some veggies to the dish. The veggies did add some more flavor that went along great with the taste of the dish.
Very good quick chicken recipe.
Very good!! I added black beans, mexican, and jalapenos to add flavor and it worked out GREAT! I also added a little more rice then it called for but that is depending on if you like it kind of soupy or not. This was a great recipe and will be sure to use it again!
My boyfriend and I really enjoyed this. I added some frozen roasted peppers right before the rice and it really added to the dish. It wasn't spicy so if you're interested in that you should definitely add more chili powder
I diced the chicken into bite-sized pieces before cooking. In addition to the chili powder I added 1 tsp each of garlic & onion powders. I also put in 1 can each of corn & green beans. When finished cooking, I put everything into a 9x9 or 8x8 square baker, topped with cheese & baked @ 400 degrees for 15 minutes or so.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Fiesta Chicken and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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