Mexican Chicken.

EDIT! I totally forgot an important ingredient of the recipe! I am so sorry. I have pregnancy brain. You mix 2 cans of cream of chicken soup with the cheese/rotel mixture. I added the information to the recipe below. So sorry. Oops.

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Oh my! I have to say "thank you" if you are still reading this today. After yesterday's little prank, you are much appreciated for still being my friend. :) Heehee... I'm sorry, but it was hilarious. And just be thankful that you aren't my husband. I woke him up in the wee hour of the morning and told him my water broke.

That. Was. Awesome.

Hope you had a great April Fool's day! :)

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It's been far too long since I have posted a recipe on this little ole blog of mine. I'm sure it's due to the fact that it's been far too long since I have cooked. Oops.

Pretend you didn't hear that.

Pretend that I get home from work and immediately tie myself up in the frilliest, poofiest apron imaginable and prepare the most delectable suppers for my fabulous husby every single night.

That is how I want you to envision me.

Please don't peek into my windows and see what has actually been happening for the past few weeks. You would likely see something like this...

Husby: What'cha makin' for supper, honey?
Me: (moaning on the couch) ahhhhh, let me just lay here for a minute.
Husby: (15 minutes later) Babe...what's for supper?
Me: Zzzzz...Zzzzz... Er, Um, Sandwiches? Cereal? Take out?
Husby: I'll get my jacket.

Poor Husby. He has been totally neglected in the kitchen department as of late. I always think I'm going to do better, and I scribble down recipe after recipe at work in the mornings. Then as the day progresses, my mind set changes drastically and I put it off for "tomorrow".

And tomorrow usually never comes.

I'm sorry, but growing a HUMAN BEING sure takes it out of ya.

But I did manage to make one of my favorite recipes not long ago. A recipe from my Mother-In-Law. It is called "Mexican Chicken".

I have to admit, the combination of ingredients doesn't seem very appealing. But trust me. When the cheesy goodness hits your mouth, you will find yourself licking the pan. It. Is. So. Good.

I told a good friend of mine to make it a few months ago. She questioned me - wondering if it would be good, but went ahead and made it anyway. Now it is a family fave!

This is a very simple dish to make.

MEXICAN CHICKEN

First of all, take 1 pound of velveeta cheese, 2 cans of cream of chicken soup and 1 can of rotel and heat it through on the stove.



Once melted, refrain from grabbing a bag of tortilla chips and gobbling up the queso-like substance. I know it will be hard, but bear with me.

It will look like this:



While the cheese mixture is melting, boil/bake/however you prefer to prepare 2 chicken breasts for shredding. Sometimes I take the easy route and buy a rotesserie chicken at the store and shred. It saves a lot of time, and oh, the flavor.

Husby likes when I do this because I believe dark meat is from Satan himself, so he tears into the legs and devours them while I happily shred the white meat.

Shred the meat and season with season salt, pepper and any other spices you prefer.



I like a lot of season if you can't tell.

Mix together the chicken and the cheese mixture.



Stir and just for funzies, add some more pepper. I'm a pepper freak.



Pour into a 9X13 dish and bake at 350 for 35-40 minutes.



When there are 10 minutes left to bake, crunch up some tortilla chips and throw them on top. Continue baking until the timer goes off.



While the mexican chicken is baking, prepare either egg noodles or white rice. I prefer egg noodles. I've had both.

Serve the mexican chicken atop a bed of egg noodles.



Gobble up and don't refrain from having seconds. Go ahead, I won't tell anyone.



Yum. Yum. Yum.