{Dinner} Mexican Chicken

I knew it was going to happen one of these days. I was going to try a recipe and I was not going to be a fan. It happened. Hubby and I did not like it.

It was strange because it wasn't horrible but it just wasn't something I would try again. Maybe it needed less than what the recipe called for but I am not curious enough to try again. Also, because we weren't fans of the recipe, I won't be linking the recipe back to the person I stole it from. Nice of me, huh?

If you are curious, here's the recipe.

You will need:

4 Chicken Breast
1 lb of Velvetta Cheese
2 Cans of Cream of Chicken
1 Can of Rotel {or a can of diced tomatoes & green chiles}


** Take the 1 lb of velveeta cheese, 2 cans of cream of chicken soup and 1 can of rotel and heat it through on the stove.

When it is melted it will look like this:


While the mixture is melting , bake or boil your chicken breasts. I baked our chicken for about 25 minutes. When I took it out of the oven, I shredded the chicken with a fork.


I seasoned the chicken with black pepper, herbed poultry, herbs provence and seasoned salt.

After you mix the chicken with the cheese mixture, pour it into a 9X13 dish and bake at 350 degrees for 35-40 minutes.


When there is 10 minutes left to bake, crunch up some tortilla chips and throw on top and continue to bake.


While it is baking prepare egg noodles and serve on top.

Sounds delicious right?

Not so much.