Southwest Chicken and Rice

Name: Southwest Chicken and Rice
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 5 Boneless Skinless Chicken Breasts; 2 cans Cream of Chicken Soup; 2 cans Rotel Original; 2 tsp Cumin; 2 tsp Chili Powder; 2 tsp Garlic Powder; 3 tsp Kosher Salt; 2 tsp Black Pepper; 2 cups Shredded Cheese (Cheddar, Jack or Pepperjack); 3 Tbsp Olive Oil

tamiller1954 @theresa_BYDCook

Dallas, TX

Southwest Chicken and Rice

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tamiller1954 @theresa_BYDCook

Ingredients

45 mins

8 servings

5Boneless Skinless Chicken Breasts
2 cansCream of Chicken Soup
2 cansRotel Original
2 tspCumin
2 tspChili Powder
2 tspGarlic Powder
3 tspKosher Salt
2 tspBlack Pepper
2 cupsShredded Cheese (Cheddar, Jack or Pepperjack)
3 TbspOlive Oil

Cooking Instructions

45 mins

1

Dice breasts into bite size pieces and put in large bowl. Sprinkle all the seasonings in the bowl with the chicken and toss to coat.
2

Heat large skillet and olive oil over medium high heat. Add chicken and brown on all sides. Remove browned chicken and place in a 13x9 pan.
3

Drain the Rotel and add to hot skillet. Stir to loosen all the brown bits from bottom of pan. Stir in the cream of chicken soups until combined and heated through.
4

Pout sauce over chicken and spread out to cover all the chicken.
5

Top with shredded cheese and bake in 350 degree oven for 25 minutes or until bubbly and cheese is melted.
6

Remove from oven and serve over rice.

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tamiller1954 @theresa_BYDCook

on February 16, 2016 02:49

Dallas, TX

My day job is cost accounting and my nights and weekends are filled with cooking and baking for my clients. I went to culinary school when I was 58 and had a so much fun!