Tex-Mex Chicken Recipe

Name: Tex-Mex Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of chicken soup; 3/4 c. cold water; 2 tsp. chili powder; 1/2 tsp. cumin; 2 c. instant rice (can be brown); 2 c. chopped, cooked chicken; 1/4 c. diced red pepper; 1/4 c. diced green pepper; 1 c. shredded Monterey Jack cheese; 1 c. shredded Cheddar cheese

Servings: persons

1 can cream of chicken soup
3/4 c. cold water
2 tsp. chili powder
1/2 tsp. cumin
2 c. instant rice (can be brown)
2 c. chopped, cooked chicken
1/4 c. diced red pepper
1/4 c. diced green pepper
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese

1
Preheat oven to 350u00b0.
2
Mix together soup, water, chili powder and cumin.
3
Cook 5 minutes over medium heat.
4
Add all remaining ingredients except 1/2 cup of each cheese.
5
Spoon into 10 x 6-inch baking dish.
6
Top with remaining cheese.
7
Bake at 350u00b0 for 20 to 30 minutes or until bubbly.
8
Can be refrigerated overnight, bake uncovered 45 minutes.
9
Top with sour cream and salsa, if desired.

1289

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can cream of chicken soup, 3/4 c. cold water, 2 tsp. chili powder, 1/2 tsp. cumin, and more.

Yes, Tex-Mex Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Chicken

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