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Mexican Chicken and Rice Skillet Dinner



  • 8 ounce tub of Challenge Salsa Cream Cheese

  • ½ cup of sour cream, plus 4 tablespoons for garnish if desired

  • 1 ½ cup of chicken broth

  • 1 cup of rice

  • 12 ounce can of black beans

  • 12 ounces can of diced fire roasted tomatoes

  • 1 cup of corn

  • 4 thin cut boneless and skinless chicken breasts

  • 3 tablespoons of taco seasoning

  • 1 cup of crushed corn tortilla chips

  • ½ cup of Mexican blend shredded cheese

  • 4 tablespoons of Challenge Butter, melted

  • 1/8 cup of diced fresh cilantro (optional)

  • 1/8 cup of diced fresh tomatoes or salsa(optional)



  • In a large oven safe skillet (I used a cast iron skillet) combine cream cheese, sour cream, chicken broth, rice, black beans, tomatoes and corn stirring until combined. Season chicken breasts with taco seasoning.

  • Place pan over high heat and bring to a boil, stirring constantly. Remove from heat and place seasoned chicken on top of rice mixture. Cover top of pan with aluminum foil, followed by a lid. This double layer will help keep the moisture in the pan and cook the rice and chicken perfectly!

  •  Place pan in the oven. Bake for 20-25 minutes or until rice is tender and the chicken is cooked through.

  • Remove skillet from oven. Sprinkle top of casserole with tortilla chips and cheese blend. Drizzle the top with butter and place under broiler for 3-4 minutes or until the top is golden brown.

  • To serve, sprinkle top with fresh cilantro. Place one chicken breast per serving and a generous scoop of creamy rice. If you want to get fancy, add a bit of salsa or fresh tomatoes and a dollop of sour cream to go supreme!

Serves four

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