My New Cookbook & A Cheesy Mexican Chicken Recipe (Chicken Laredo)

I've become addicted to The Cake Mix Doctor's books! Two weeks ago I ordered The Cupcake Doctor and last week it was The Dinner Doctor. And, I'm in love with both of them! Especially The Dinner Doctor! I carry it around and read all the recipes that interest me. Then I make a list of what I need for the one's that I want to try. (I'm going to need adipex diet pills if I don't stop all this cooking!)

The first recipe that I whipped up last week - and I do mean whipped up, all the recipes are designed to be fast but still fresh-tasting - was Chicken Laredo. Prep time is listed as 15 minutes, I'm not sure it even took me that long.

I made it, and then I had to leave for church, when I got home I asked hubby, "Did you find/eat dinner?" His reply? "I don't know what that was, but it was incredible -- definitely on the make again list!"

Woo Hoo! Easy and a hit! That's what I like! It will also make a great dip to serve as an appetizer or with other Mexican dishes. But, on this night I just served it alone with tortilla chips.

I'm going to cheat and give you the recipe, but I warn you, once you've tried this one, you'll want the book so you can try them all!




Chicken Laredo

Ingredients

3 cups shredded chicken (I used a pre-cooked deli chicken -- a suggestion from The Doctor!)
2 Tbs. oil
1 cup chopped onion
1 cup chopped bell pepper
1 can (15 oz) chili with beans
1 can (15.5 oz) pinto beans, drained
1/4 cup (this is where we differ - I used a whole can) tomatoes with green chiles
8 oz Mexican-flavor Velveeta (or any white meltable cheese with jalepenos

Directions

Spread chicken in bottom of a 13 x 9 pan.
In a small skillet saute the onion and bell peppers in the oil. Once soft, after 3 - 4 minutes, scatter the mixture evenly over the chicken.
Top with a layer of the chili, then a layer of the pinto beans, then the tomatoes and then top with slices of the Velveeta.
Bake the casserole 28 to 32 minutes in a pre-heated 375 degree oven or until the casserole is bubbly around the edges.

Last night I made the Lemon-Parmesan steamed Broccoli, but substituted asparagus for the broccoli and my husband LOVED it! And, tonight I'll be trying out the Easy Beef Stroganoff with Parsley Noodles... I'll let you know how it turns out!