I love the simplicity, and clean up, of a one (or two) pot meal. This is my latest kitchen creation:
Queso Chicken & Rice Skillet Serves 6-8
Rice, cooked (2-qt saucepan 1/2 full)
1 Tbsp. butter
6 bone/skinless chicken cutlets or breasts
1 (14.75 oz) can Cream of Mushroom soup
1 1/2 cans water (I used the empty soup can)
4 Tbsp. Dill Vegetable Dip
4 Tbsp. Salsa con Queso dip
4 Tbsp. Chunky Black bean & Corn Salsa
2 Tbsp. Bacon Ranch Dressing
1 (2.25oz) can ripe sliced olives (or 8 Tbsp sliced ripe olives)
2 Tbsp. Seasoned Bread Crumbs (used as a thickener)
1 cup shredded Mexican blend cheese
Cook rice as directed being sure it’s not too wet and sticky.
In a large skillet, melt butter on medium heat, and cook chicken until no longer pink and browning; remove from pan, cube, and set aside.
In same skillet, on medium heat, add soup, water, dill dip, salsa dip, salsa, and dressing; mix well. Stir in olives and bread crumbs.
Re-add chicken and stir in cheese until it begins to melt. Fold in cooked rice.