Whole wheat pasta broken in half
Can of mushroom soup
Big block of Velveeta 2%
Can of petite diced tomatoes
Can of Ro-Tel
Garlic to taste
4 Baked Shredded Chicken Breast
About a cup of shredded Mozzarella
Bake some chicken. I baked the chicken breast covered with some lemon pepper, woo, and some other spices I found in my cabinet. I put it on 450 for about 50 minutes. After I pulled it out of the oven, I shredded while it was still hot.
Boil some spaghetti. I like the whole wheat pasta, myself. Drain. Put back in the pot.
Add in cut up Velveeta, a can of cream of mushroom soup, chicken, can of Rotel, and a can of diced tomatoes. If you like additional spices, you can add garlic and pepper, too. Stir this up until the Velveeta is melty. I had to keep the burner on low to help with the melting.
Put all of this in a big pyrex pan. Add Mozzarella cheese on top.
Put in the oven and cook at 375 for about 35 minutes, or until your cheese gets a little burnt looking.
Serve and enjoy!!
I love an easy recipe! I think this could be the easiest one I’ve made yet. I put the Italian Lemon Chicken in the crockpot and when I got home, the house smelled SOOOOO good!!! Once I ate it, I found out that it tasted just as good as it smelled!!!
1 cube of butter
3 lemons (juiced)
2 packages of Italian Dressing Mix
I threw all the ingredients in the crockpot. The chicken was even frozen.
Crockpot was on high. I was surprised that there was a lot of juice in the crockpot after cooking it a few hours. Chicken is done when it hits 170 degrees. It took about 3 – 4 hours.
YUM! Seems like I should have thought to make a vegetable or something to eat with my chicken…but I guess I will have to learn how to do that another day!