25-Minute Mexican Chicken

25 4 servings, 1-1/4 cups (300 mL) each
Recipe By
(25) 17 Reviews
Prep Time
Total Time

4 servings, 1-1/4 cups (300 mL) each

Tasty - yes. Easy - sure thing. Fast - you bet. These are just a few of the good things we have to say about our 25-Minute Mexican Chicken recipe. This quick chicken and rice skillet also uses just 4 ingredients!

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Bring chicken, salsa and water to boil in large skillet on medium-high heat, stirring frequently; simmer on medium-low heat 10 min., stirring occasionally.
  • Stir in rice. Return to boil. Remove from heat; cover. Let stand 5 min.
  • Add Cheez Whiz; stir until melted and mixture is well blended.

Special Extra

Add 1 cup drained canned corn to chicken mixture with the rice.


  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
Calories 350
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 75mg
Sodium 750mg
Carbohydrate 39g
Dietary fibre 1g
Sugars 5g
Protein 31g
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • maimmie |

    My husband loved this and ate almost all of it himself! I switched the cheese whiz for real shredded cheese and acouple spoonfuls of tostitos salsa con queso dip. Cheese whiz just didn't sound good to me.

  • VanaSmart |

    This is an easy & delicious recipe! I, like others suggest cutting the cheese whiz in half, and I also made other changes....I used bone in chicken things that I seared first then cooked In the rice mixture for a nicer presentation. I've also made this recipe with leftover rice (non-instant, about 3cups). Great for when your pressed for time.

  • sylvielandry |