Monday, May 9, 2011

Just a Little Bit . . .

Squire and I were enjoying our leftover Mexican Chicken for lunch today. After I finished my plate, Squire generously offered,

"Would you like some more?"

"Umm, yeah. I'd like a little bit more. Thanks babe," I said as I handed him my empty plate.

Squire came back a minute later and handed me my plate with no more and no less than three grains of rice and a smidgin of sauce the size of Lincoln's thumb print.

"Well, maybe a bit more than that," I said as feigned annoyance with rolling eyes and a slight grin.

Maybe you'd like to try the Mexican Chicken too? :) It's embarrassingly easy to make, and I'm sure you'd want to eat a whole lot more than Squire would put on your plate for you. ;)

Mexican Chicken Recipe (I would have posted a picture, but we already ate it all - maybe next time.)
  • 4 boneless, skinless chicken breasts
  • 2 cans cream of chicken
  • 1 can milk
  • 1 cup grated cheddar cheese
  • 1 1/2 cups of your favorite chunky salsa
Throw all these ingredients into a crockpot. Cook on high for 4 hours if chicken is thawed, or 6 hours on high if it is frozen. Shred chicken when done. Serve warm over rice. Enjoy!

A note on what "1 can of milk" means: 1 can of milk just means you measure out milk that fills one of the empty cans of cream of chicken soup. You can just use whatever kind you have around - we always have 1%, but every % would be just as good.

**This is a great meal to freeze and reheat later - for any of you ladies wanting freezer meals to prepare for a baby or just because it's nice to not have to do much for dinner sometimes.**

2 comments:

  1. I'm having this tonight! I've had it at Granny's before and loved it. Thanks for reminding me. It's a great yummy, easy meal on busy days.

    ReplyDelete
  2. Oh, we love this! I'm actually making it tonight. :)

    ReplyDelete

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