Cheesy Mexican Chicken & Rice

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 (15 ounce) jar cheese whiz
• 3 (10 1/2 ounce) cans cream of chicken soup
• 5 large chicken breasts or 10 -11 chicken tenderloins
• 1 large red onion
• 2 tablespoons oil
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tomatoes
• 1/2 cup milk
• 2 teaspoons salt (or to taste)
• 2 cups rice (for 4 servings, increase as needed)

Recipe

• 1 dice onions and cut chicken into bite-sized pieces. in a large skillet, cook in the oil until the chicken is and fully cooked.
• 2 chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. mix in the chicken, cheese whiz, cream of chicken soup, and salt.
• 3 cook on medium-low, stirring frequently, until mixture is heated through. it's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
• 4 cook the rice. i find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
• 5 serve chicken/cheese mixture over rice. you can break up tortilla chips on top or use them to scoop it up.