Mexican Chicken

Mexican Chicken


  • 1 1/2  pound(s)  chicken breast tenders, (or breast cut into strips)
  • 1  tsp  cilantro
  • black pepper to taste
  • 1  box brown rice
  • 1  large can corn (no salt added) or 12 oz. bag frozen corn
  • 16  oz. jar salsa
  • 1  box Swanson low sodium chicken broth
  • 8  oz. package shredded sharp cheddar cheese or Mexican cheese blend
  • Tortilla chips


Layer chicken in the bottom of pan, or pot, Sprinkle with seasoning. Layer rice, corn then salsa. Pour broth over top & simmer until chicken is cooked & rice is tender. Stir to combine ingredients & shred chicken. Sprinkle cheese on top & serve with tortilla chips & additional salsa. Delicious!

Colleen Solomon - Lancaster County, PA

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