Quick Creamy Mexican Chicken Rice Skillet Casserole

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I tweaked an oven-baked casserole to make a fast skillet dinner and the results were so yummy i had to post the recipe here for safe keeping. the original recipe called for a green pepper. i used a poblano pepper since that's what i had on hand and it lent a slightly spicy note to the dish. use bell pepper if you don't want this a little spicy.

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Steps

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Heat oil and butter in a large skillet over medium heat until butter melts.

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To the pan add chicken , onion , pepper , and seasonings until the chicken is cooked through and the vegetables are soft.

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Stir in the rice , stock , and soup and simmer over low heat until rice is tender , stirring occasionally.

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Serve and enjoy ! this would also make a good filling for burritos / enchiladas.

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Ingredients

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vegetable oil, butter, boneless skinless chicken breast, onion, poblano pepper, instant rice, chicken stock, chili powder, pepper, paprika, cream of mushroom soup