Afternoon! Today has been a whirlwind! Bobby and I ran 3 easy miles this morning then went to the chiropractor and then cleaned out more of his dad’s house for two hours. Don’t I look excited to be doing more cleaning?
Then we came home and had a late lunch and Bobby is off again to run some errands and I have to go back to the chiropractor in a bit and then I have a coffee date with a fellow teacher from the school I taught at for two years.
So, in light of the crazy busy days I have been having, I thought I would share a quick and easy recipe that is yummy!
Mexican Baked Chicken
-2-3 boneless skinless chicken breasts
-1 can low sodium cream of chicken soup
-1 can rotel (I use mild)
-shredded cheddar or Mexican cheese
-multigrain tortilla chips
*Preheat oven to 350
*place chicken in casserole dish
*mix soup and rotel together and pour over chicken
*tops with crushed chips and cheese
*bake 30-40 minutes or until juices run clear
I forgot to take a picture until after I had already taken my piece out. oops.
We are officially on a 48 hour moving countdown!!! Things are about to get wild!
QOTD: What is your favorite quick meal?