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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a favorite at the daycare where I work, I can't think of one child who doesn't like it, and most have seconds. I also made it for a group of teenagers on a recent camping trip, and they enjoyed it as well. At the daycare we serve this as is with tortilla chips for dipping. However I did up the taco seasoning and also added some canned tomatoes and served with salsa on the side when I made it for the teenagers. We never measure when we make it at the daycare, we just add ingredients until it seems right. Ingredients:
1 tablespoon oil |
1 boneless skinless chicken breast |
2 cups water |
1 (10 3/4 ounce) can cream of chicken soup |
1 teaspoon taco seasoning |
1/4 lb velveeta cheese |
milk |
2 cups instant rice |
Directions:
1. In a large skillet, cook the chicken breast in the oil.
2. In a medium pot, bring the water to a boil.
3. Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta.
4. Stir until cheese is melted and sauce is warmed. You may or may not need to add milk to reach a saucy consistency.
5. When sauce is ready add rice to pot of water and remove from heat. Let stand for 1-5 minutes until rice is fluffy and water is absorbed.
6. Serve rice topped with sauce.
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