Comida Kraft
Recipe Box

Taco Chicken

Prep Time
10
min.
Total Time
25
min.
Servings

6 servings

Instant rice, taco seasoning and quick-cooking chicken breasts make this corn-and-bean-topped skillet a super-quick dish for six.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 min. or until no longer pink.
  • Stir in water, rice and seasoning mix. Bring to boil. Reduce heat to medium-low; cover. Simmer 8 to 10 min. or until water is absorbed.
  • Add Mexican VELVEETA, corn and beans; mix well. Cook until VELVEETA is completely melted, stirring frequently.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Shortcut

To quick-thaw frozen corn, microwave for about half the cooking time specified on the package.

Keeping it Safe

Thaw chicken in the refrigerator, allowing 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 400
Total fat 12g
Saturated fat 7g
Cholesterol 90mg
Sodium 940mg
Carbohydrate 39g
Dietary fiber 3g
Sugars 4g
Protein 33g
% Daily Value
Vitamin A 25 %DV
Vitamin C 8 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This turned out perfect. This turned out perfect. I didn't have any black beans, so I just left them out, and I used canned corn instead of frozen. I served them with sour cream, Cholula sauce and tortilla chips, and I will definitely make this again. Delicious!
Date published: 2009-09-10
Rated 3 out of 5 by from My husband isn't a fan of beans so I didn't use them. My husband isn't a fan of beans so I didn't use them. Maybe if we would've I would be more of a fan of this recipe. It wasn't that flavorful and great enough to make again. Although I must say very easy and cheap to make!
Date published: 2006-10-25
Rated 1 out of 5 by from Yeah, I'm not a fan of this. Yeah, I'm not a fan of this. I had only long grain rice so maybe that is why it wasn't as good. I would skip this one unless you really like rice. It was also pretty bland even with hot and spicy taco seasoning.
Date published: 2011-05-16
Rated 5 out of 5 by from Wonderful recipe! Wonderful recipe! I don't know which to rave about more the spicy, great flavor or how quick and easy this was to make. It reheated perfectly for lunch the next day. Will absolutely be one of our regulars!
Date published: 2011-01-21
Rated 4 out of 5 by from I love this recipe! I love this recipe! So easy and quick. I use a whole can of beans and leave out the corn. Also use regular Velveeta and a can of diced green chiles. Even my picky son loves it!
Date published: 2010-08-05
Rated 4 out of 5 by from I HAVE COOKED THIS A COUPLE OF TIMES. I HAVE COOKED THIS A COUPLE OF TIMES. I LIKE TO ADD DRAINED ROTEL TOMATOES. IT ADDS JUST A LITTLE MORE KICK AND FLAVOR.
Date published: 2009-01-21
Rated 4 out of 5 by from Quick and delicious. Quick and delicious. I used canned corn instead of frozen. A quick meal.
Date published: 2009-10-05
Rated 4 out of 5 by from i was suprised it was so good i was suprised it was so good
Date published: 2002-09-30
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