- 2-3 frozen chicken breast, cut into lg pieces
- 2 Chipotle Cubes
- 1 sm. bag of frozen broccoli, partially thawed
- 1 sm. bag of frozen sliced carrots, partially thawed
- 2 cans or 30 oz. of can nacho cheese
- small bag tater tots
In a large cast iron skillet***, place small amount of oil in bottom and heat. Add chicken and saute till chicken is done, 4-8 minutes. Drain juices or add a little flour to juices to thicken.
Add broccoli and carrots.
Spread cheese over top and top with tater tots, using the cheese to help the tots stick to top.
Place skillet into a preheated oven at 400 degrees for 20-25 minutes. ***
***If you don’t have a cast iron skillet, transfer chicken and veggies to a casserole then top with cheese and tots.
- 4 lbs. chicken breast, cut into strips or large chunks
- 1 pkg cream cheese, softened
- 1/3 c. chopped fresh cilantro
- 1/3 c. chopped fresh green onion
- course ground pepper and salt to taste
- 1 lg can cream of mushroom soup
- 1 lg bag of frozen broccoli
Place all ingredients EXCEPT the broccoli into a slow cooker. Chicken can still be slightly frozen if you want. Cook on low for 5 hours. Stir and add frozen broccoli. If the broccoli is frozen then add another 2-3 hours cooking time on low or heat the broccoli and stir in and keep warm till ready to serve.
This year they brought it back i’m glad to say and added new flavors, Key lime, Orange-cicle and Blue Raspberry. This recipe follows my cunning abilities in attempting to make the key lime cake but by my rush at the store picked up the cookie mix instead. Oh, No! what do I do? I need a cake!…
Answer.. I can! I happened to have one of the pink lemonade cake mixes in my cupboard, for that spur of the moment dessert, so I pulled it out and checked the required ingredients..
WHA LA!!! instead of using the ingredients on the cookie box I used the ingredients on the cake box and got the best key lime cake ever with the key lime frosting of course ( the best part ;-)). Mmmm, Can’t wait to make it again.
In a mixer bowl, combine your cookie mix, **1 and 1/4 c. water, 2/3 c. oil, and 3 eggs and mix on medium until well blended.
Pour into your greased and floured 9×13 pan (I used a glass pan) and bake for 35 minutes on 350, till toothpick stuck in middle comes out clean.
**Add ingredients slowly, add the oil, but 1 egg at a time, and 1/4 c. water at a time. Just in case there is not a much cookie mix in the box or bag as those listed above.
If it seems a bit dry while mixing, try adding a touch more oil and water, oil can also make more moist.