Best Southwestern Cheesy Chicken Skillet Recipes

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

Ingredients

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

VELVEETA® SOUTHWESTERN CHICKEN SKILLET

VELVEETA® Southwestern Chicken Skillet image

Chicken breasts get a Southwestern twist when they're tossed in a skillet with diced tomatoes, green chiles and a blend of VELVEETA and sour cream.

Provided by My Food and Family

Categories Skillets

Time 30m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 6

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh parsley

Steps:

Cook chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until cooked through, stirring occasionally.
Stir in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed.
Add VELVEETA and tomatoes. Cook until VELVEETA is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 790 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 6 g, Protein 28 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

Ingredients

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

Ingredients

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

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