After School Special

While my sweet friend, Courtney, & I wait for our walkers to go home after school, we talk about FOOD!  I think that’s our favorite  subject ;)  We like to exchange recipes & the other day she was tellin’ me about a recipe I just HAD to make!  Courtney likes this one because you can make it all in ONE pot!!  HA!!  I like the way she rolls :)  Adam liked it so much he had leftovers the next day and he very RARELY eats leftovers.  Thanks for the DELISH recipe Courtney!!!

 

SKILLET CHICKEN OLE!

E.V.O.O {aka ~ Extra Virgin Olive Oil}

3-4 cloves garlic, crushed

1 small yellow onion, chopped

2-3 chicken breasts, cubed {small bite-sized pieces}

1 pkg. frozen corn

1 can Rotel {original}

Cooked Rice {I made 2 boil-in-a-bags :)}

1 can of sliced black olives

Take 2-3 chicken breasts and cut them into bite-sized pieces.

Add olive oil to your skillet and heat on medium high.  Add chicken, onion, & garlic.  Reduce heat to medium.  Stir often and simmer until chicken is cooked through.  Once the chicken is ready, drain the oil and return chicken/garlic/onion to pan.

 

Add Rotel & frozen corn.  Simmer on low heat for about 15-20 minutes, stirring often. As you can see, we didn’t add the olives.  Adam decided to veto that portion of the recipe because he’s not a fan.  Courtney said it’s REALLY good with the olives!!  I’ll have to try it when he’s not around :)

Turn off heat and add 1 – 1 1/2 cups of cheese.  We used Colby & Monterrey Jack :)  Stir until cheese is well blended & melted. 

Now, if you know how to make rice, kudos to you.  I DON’T.  SO…I made two bags of boil-in-a-bag rice.  Quick & easy.  Add the skillet chicken mix to the rice & stir.  OLE!   SO flippin’ yummy.  The corn adds a little sweetness that I wasn’t expecting…m-m-m-m-m.  This meal is definitely a keeper!!!!  And Courtney was SO right…I love it even more because I can make it all in one pot!!!!