Cheesy Mexican Chicken

Start with diced cooked chicken, condensed chicken soup, tangy Cheddar cheese -- simmer with milk and taco seasoning for a few minutes.  Then, bake with Minute Rice topped with your favorite tortilla or corn chips ...

Makes 4 Servings

10 Member Ratings


2 cups diced cooked chicken
1 can (10 3/4 oz.) low sodium condensed cream of chicken soup
1 1/2 cups shredded mild Cheddar cheese, divided*
1 cup milk
1 pkg (1.25 oz.) dry taco seasoning mix
1 cup Minute® White Rice, uncooked
2 cups tortilla chips, crushed


  • Preheat oven to 375°F.
  • Mix chicken, soup, 1 cup cheese, milk and seasoning mix in a medium saucepan. Bring to a boil. Remove from heat and stir in rice. Pour into 2-quart baking dish. Top with chips.
  • Bake 15 minutes. Remove from oven and sprinkle with remaining 1/2 cup cheese.
  • *Or, use your favorite Mexican-style shredded cheese.

    When a recipe calls for chopped cooked chicken, it can be difficult to judge how much chicken to purchase. As a guideline, 2 whole chicken breasts (about 10 ounces each) will yield about 2 cups of chopped cooked chicken.