Canned chicken and instant rice make today’s recipe a breeze to whip up.
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
Add chicken to a skillet and break up into pieces.
Mix in the seasoning mix, soup, water, and rice. Bring to boil over medium heat.
Reduce heat to simmer and cover. Cook for 5 minutes until the rice is tender and water is absorbed.
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.