Southwestern Cheesy Chicken Skillet Recipes

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CHEESY SOUTHWEST CHICKEN SKILLET



Cheesy Southwest Chicken Skillet image

Make this 30-minute skillet dinner featuring pasta, chicken and Old El Paso™ chiles--perfect for southwestern meals.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 cups uncooked rotini pasta (6 oz)
2 cups cubed rotisserie chicken
1 cup four-cheese pasta sauce (from 15-oz jar)
1 can (4.5 oz) Old El Paso™ diced green chiles, undrained
1 cup shredded taco-flavored cheese (4 oz)
Diced red bell pepper
Sliced ripe olives
Coarsely broken tortilla chips

Steps:

  • In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
  • Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.

Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 85 mg, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

SOUTHWEST CHICKEN SKILLET



Southwest Chicken Skillet image

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 cup Old El Paso™ Thick 'n Chunky salsa
1 Old El Paso™ flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  • Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 540, Carbohydrate 43 g, Cholesterol 115 mg, Fat 3, Fiber 12 g, Protein 49 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1/2 g

SOUTHWESTERN CHEESY CHICKEN SKILLET



Southwestern Cheesy Chicken Skillet image

I got this recipe from the coupon section of my local Sunday paper. It was published by Kraft Foods and Ro-tel.

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cut into bite size pieces
2 cups elbow macaroni, uncooked
2 cups water
1/2 lb Velveeta cheese, cut into cubes
1 (10 ounce) ro-tel diced tomatoes with mild green chilies
1/2 cup sour cream
dried parsley (optional)

Steps:

  • Cook chicken in a large non-stick skillet over medium high heat for 5 to 7 minutes or until cooked through.
  • Stir in 2 cups water; bring to a boil.
  • Stir in macaroni; cover reduce heat to medium.
  • Simmer 15 minutes, or until water is almost absorbed.
  • Add Velveeta and Ro-tel; cook until Velveeta is melted, stirring often.
  • Remove from heat; stir in sour cream.
  • Sprinkle each serving with desired amount of dried parsley.

Nutrition Facts : Calories 373.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 88.3, Sodium 856.7, Carbohydrate 32.1, Fiber 1.1, Sugar 4.6, Protein 27.4

EASY CHEESY SKILLET CHICKEN



Easy Cheesy Skillet Chicken image

Cheesy chicken recipe that uses only 4 ingredients, practically cooks by itself and makes its own gravy!

Provided by Diane Mick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
6 slices American processed cheese, cut into 1-inch pieces

Steps:

  • In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 12.4 g, Cholesterol 106.7 mg, Fat 15.9 g, Protein 37.7 g, SaturatedFat 8.6 g, Sodium 938 mg, Sugar 8.4 g

SOUTHWESTERN CHICKEN SKILLET



Southwestern Chicken Skillet image

-Renee Shepherd, Felton, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into strips
3 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons vegetable oil
2 large sweet red peppers, julienned
2 large sweet yellow peppers, julienned
1 large onion, halved and thinly sliced
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro

Steps:

  • Sprinkle chicken with lemon juice; set aside. In a large skillet, saute garlic in oil for 1 minute. Add the peppers, onion, oregano, cumin and pepper flakes. Reduce heat; cover and simmer for 10 minutes. , Add the chicken, salt and pepper; cover and simmer for 10-15 minutes or until vegetables are tender and chicken is no longer pink. Sprinkle with cilantro.

Nutrition Facts : Calories 202 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

SOUTHWEST CHEESY CHICKEN AND RICE SKILLET



Southwest Cheesy Chicken and Rice Skillet image

Help satisfy their appetites with this delicious Southwest Cheesy Chicken and Rice Skillet recipe. This Southwest Cheesy Chicken and Rice Skillet is made with spicy jalapeño cream cheese for a little extra heat!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix, divided
1 cup chopped onions
2 cups water
2 cups instant brown rice, uncooked
1 tub (7.5 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
3/4 cup milk
1 can (15 oz.) pinto beans, rinsed
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro
1 each avocado and tomato, chopped

Steps:

  • Toss chicken with half the seasoning mix; place in large skillet sprayed with cooking spray. Add onions; cook on medium heat 6 to 8 min. or until chicken is no longer pink, stirring frequently. (Chicken will not be done.)
  • Mix water and remaining seasoning mix. Add to chicken in skillet along with the rice; stir. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 min. or until water is absorbed and rice is tender.
  • Add cream cheese spread, milk and beans; cook 2 to 3 min. or until cream cheese is completely melted and all ingredients are heated through, stirring frequently.
  • Sprinkle with shredded cheese; cook, covered, 2 to 3 min. or until melted. Remove from heat.
  • Top with remaining ingredients.

Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 930 mg, Carbohydrate 34 g, Fiber 7 g, Sugar 6 g, Protein 31 g

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE



Cheesy Southwest Chicken and Rice Casserole image

Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.

Provided by Rena

Categories     Chicken and Rice Casserole

Time 1h35m

Yield 8

Number Of Ingredients 12

2 (7 ounce) skinless, boneless chicken breasts
¼ cup olive oil, divided
salt and ground black pepper to taste
3 ½ cups water
1 (10 ounce) bag yellow rice
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium carrots, shredded
2 cloves garlic, chopped
2 cups shredded Monterey Jack cheese, divided
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
  • While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
  • While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
  • Grease a 9x13-inch baking dish.
  • Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g

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