Wednesday, September 24, 2014

After School Special

So this little recipe is an oldie, but goodie.  I posted this one about 3 years ago, but we just had it again for dinner the other night and I figured it would be a good excuse to update those hideous, unappetizing pictures.  {I know these aren't much better, but trust me when I say they're not nearly as icky}.  Yuck.  Our little family loves this dish!  {By "our little family", I mean me & Mr. Spouse.  I long for the day that my boys will touch my dinners with a ten foot pole.}

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!!!


2 Tbsp. 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}
sliced black olives, to taste {optional}
Cooked Rice {I made 2 boil-in-a-bags :)}

Let's get this skillet party started.

Take 2-3 chicken breasts and cut them into bite-sized pieces and chop up your onion.

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....or more.  Whatever floats your boat.  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 skillet!  Easy weeknight dinners requiring minimal dirty dishes are my absolute favorite :)  I think you might agree, too!

And I'm linking up with Andrea from Momfessionals today for her monthly Recipe Club.  There are some good ones over there, so y'all head over and check 'em out!


  1. Looks good! I can't cook rice in a pan, but have a rice cooker (they're about $20) and it is one of the MOST USED appliances in my kitchen. You seriously can't screw up rice with one of those, and it is so much less expensive to buy rice in a big bag and cook it in the rice cooker. We often just eat rice as a side, with a little parmesan cheese sprinkled on top. :)

  2. This looks so yummy! Thanks for planning tomorrow's dinner. (I had wondered if your boys ate these delicious meals).

  3. Ah! I miss our chats! BTW Ryan told me he doesn't know why I make this so much. HA!

  4. Ah! I miss our chats friend. BTW Ryan told me he doesn't know why I make this so much. 😄

  5. I think I know what I'm fixing for supper tonight!!! :o)


  6. Cara,
    I just wanted to let you know that I tried your recipe tonight and it was great! I am not the best cook, but this was so easy. I'm also a kindergarten teacher and adore both of your blogs. Thanks for always sharing such wonderful ideas :)