Ingredients

The following ingredients have 4 Servings
  • 1 lb uncooked boneless skinless chicken breasts
  • 1 tablespoon butter or margarine
  • 2 cups hot water
  • 1 cup milk
  • 1 box Chicken Helper™ cheesy chicken enchilada
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce, if desired
  • Chopped fresh cilantro, if desired

Instruction

  • Cut chicken into 1/2-inch pieces. In 10-inch skillet, melt butter over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
  • Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • Reduce heat. Cover; simmer 20 to 25 minutes, stirring occasionally, until rice is tender. Remove from heat; uncover. Stir in pumpkin until well mixed. Stir in black beans. Serve in bowls. Top with taco sauce and cilantro.