1 Dish, 1 Hour Chicken Dinner

Follow my blog with Bloglovin While I have seen this recipe floating around Pinterest and Facebook, I was first introduced to it by my best friend. She made it for me last year and since then I have made it several times. The pictures that I have are actually some she took when she made it for lunch one day so that I could use the recipe here. It is one of the simplest and most delicious quick dinners. Who doesn't love a meal that only uses one pan? Hello easy clean up.

May I present to you 1 Dish, 1 Hour Chicken Dinner.

One of the great things about this recipe is how easy it is to set you to make. It only takes a few ingredients (most of which we had at the house) and is so versatile that you can change stuff up and make it completely different.

Ingredients: 

Boneless, Skinless Chicken- to fill you pan, I think we used about 10 of the small pieces. 

Vegetables of your choice- we used red potatoes, carrots, and green beans

Butter- one stick

Dry Dressing packet- we used Ranch dressing but Italian is good too

How to make it: 

Take your chicken and lay it in a pan like this. We used a casserole pan so that everything would fit in it. You want your chicken to be completely thawed out for the best results. 

Next, open your cans of vegetables  and cut your potatoes if you need to. We used red potatoes and just cut them in quarters. 

Next is the fun part, making it all fit in the pan. Put them all of either side of the chicken. And if it gets on top of the chicken, that is fine. It won't hurt it, I promise. 

Now, you have two options with the butter and dressing packet. You can either melt the butter, mix with the dressing and pour over the chicken and vegetables, or you can cut the butter into small slices and lay over the food and sprinkle the dressing onto that. I typically melt the butter so that I get a more even spread, but it doesn't matter which way you do it. 

Once you have the dressing on the chicken and vegetables, just put it in the oven at 350 for 1 hour. 

Your whole house will smell great while it is cooking and after an hour, take it out. The chicken should be fully cooked through (if it isn't you can put it back in the oven for a few minutes). Serve it up on some plates and enjoy. It also saves very well to make as left overs for the rest of the week. 

Deliciousness- 10/10: This is one of my favorite go-to recipes because it is so good

Easiness- 10/10: just put it in a pan and in the oven
Affordability- 9/10: Anything with meat can get expensive, but considering how many meals you can make out of one pan (if you are feeding yourself or friends and family) it is very cost effective.
College Friendliness- 10/10: This is something that is great for when friends come over or we have a house dinner with my roommates. It is simple to make and feeds a lot of people with a little cost. 

Does anyone else have a go-to quick dinner recipe I should try? What was your favorite meal in college?

Stay hungry my friends,

Felecia

Chicken Tortilla Bake

Good morning everyone. Saturday night I cooked dinner for the boyfriend and I and I tried my first recipe from Pinterest. This Chicken Tortilla bake that came from here. It turned out delicious! I was a little worried about it while it was in the oven but it came out much better than I expected.

So here is what you need to make it:

• 6 inch corn tortillas- I used about 9 of them but it is really a personal preference
• 2 cans of cream of chicken 
• 1 can of tomatoes and green chile peppers
• 1/2 pound of cooked, chopped chicken
• shredded cheese

How to make it:

• Cut up your chicken and cook it. I used a frying pan just because it was the easiest way.
  
  
  
• Either when you cook your chicken or after it is done, mix up your cream of chicken and the can of tomato and green chile peppers. 

• Then cut up your corn tortillas into small, strip like pieces. There is no right or wrong on the size of them.
  
  
• Once everything is cut up and the chicken is cooked, start by putting a layer  of the tortilla strips on the bottom of pan. I used an 8x8 pan and everything fit perfectly.
  
  
• After you put the tortilla strips down put half of the chicken and then a layer of the cream of chicken-tomato and chile mix.
  
  
  
  
  
• Repeat your layers and top with a layer of the tortilla strips.
  
  
  
• Put in the over for 40 minutes at 350. The original recipe called for the pan to be covered while you cook it but I was out of aluminum foil so I didn't do that.
  
• After it cooks for 40 minutes, take it out, sprinkle as much cheese as you want on top, and put it back in the oven for another 5 minutes or until the cheese is melted.

I cooked mine for an extra 2 minutes on broil so that it would cook a little better because I didn't have it covered in the aluminum foil.

So here is my score for the recipe:
Deliciousness- 8/10 It was a little spicy for my personal preference but Alex loved it
Easiness- 9/10 the only time consuming part is cooking the chicken but other than that it is extremely simple
Affordability- 8/10 The chicken was the most expensive part but other than that everything else was very cheap.
College Friendliness- 8.5/10 With high affordability and easiness scores it is perfect for a weeknight meal for a student. It doesn't take much effort and it tastes good even as left overs.

So stay hungry my friends,
Felecia