Mexican Chicken

1. 1

   In a large skillet, cook the chicken breast in the oil.

2. 2

   In a medium pot, bring the water to a boil.

3. 3

   Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta.

4. 4

   Stir until cheese is melted and sauce is warmed.

5. 5

   You may or may not need to add milk to reach a saucy consistency.

6. 6

   When sauce is ready add rice to pot of water and remove from heat.

7. 7

   Let stand for 1-5 minutes until rice is fluffy and water is absorbed.

8. 8

   Serve rice topped with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.