Happy Friday and Happy Veterans Day to all those who serve or have served…AND lets not forget those parents, spouses & kids standing by those men and women in support! I wish I could give a personal THANK YOU to all of you but there are seriously SO many of you that I’m afraid I’d forget someone. Hugs & huge thank-you to all of you!
If you’re looking for a quick and easy recipe for dinner tonight, I have a goody. You probably already have all the ingredients in your kitchen which makes it that much better!
1 can Cream of Chicken
1 can Cream of Mushroom
1 can Rotel (I used chunky)
1 lb Boneless Skinless Chicken Breasts
I cooked the chicken in my slow cooker for 4-5 hours on low, with the cream of chicken, cream of mushroom and Rotel. At dinner time, I boiled & drained the spaghetti. Moved it over to a casserole dish. Sprinkled Parmesan cheese and shredded cheese on top. I shredded the chicken with a fork, then dumped the crock-pot full of chicken mixture on top of the spaghetti. Sprinkled on a bit more shredded cheese and cooked at 300 degrees for about 12 minutes. Everything was still hot, so I just wanted to melt the cheese and “set” the food.
If you don’t want to cook the chicken in your slow cooker, you have a couple of different options… 1. cut up the raw chicken into 1″ size bites, mix with other ingredients and cook longer (350-375 degrees for 30-45 minutes). 2. Cook the chicken on your stove top, mix it all up and bake long enough to melt the cheese.
If you’re a mushroom lover like me, they’d be great in this. Buuuuut, Waylon isn’t so it was a no-go for me.
We have a busy weekend ahead with out-of-town weddings and ballgames and overnight babysitters and my personal favorite–SHOPPING! I have a few things on my list & I’ll keep ya posted what I come home with. And of course our weekend wouldn’t be complete without our usual major grocery shopping trip and studying and boring stuff like that.