Quick Chicken and Rice Burritos

Canned chicken and instant rice make today’s recipe a breeze to whip up.  This quick and easy dinner was a family pleaser. It also makes plenty.  We had some leftovers to enjoy for lunch another day.  Need I say more?  Winner, winner, chicken and rice burrito dinner!

Quick Chicken and Rice Burritos
  • 1 (12.5 oz) can Swanson Canned Chicken, drained
  • 1 pkg McCormick Chicken Taco Seasoning mix
  • 1 (10 3/4 oz) can Campbell’s Condensed Tomato Soup
  • 1 3/4 cup water
  • 1 1/2 cup uncooked instant white rice ( like Minute Rice)
  • 1 1/2 cups shredded cheddar cheese
  • 12 flour tortillas
  1. Add chicken to a skillet and break up into pieces.
  2. Mix in the seasoning mix, soup, water, and rice. Bring to boil over medium heat.
  3. Reduce heat to simmer and cover. Cook for 5 minutes until the rice is tender and water is absorbed.
  4. Place 2 Tbsp of shredded cheese in the center of each tortilla. Add some of the chicken/rice mixture to the center on top of the cheese and roll up burrito style.

 Disclosure: I was provided product and compensation for my creation of this recipe and post.


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