This last week has been crazy in our house. Between the younger 3 starting school and varsity football and all the things that come with the beginning of a new school year I’ve feel like I’ve been running through cement trying to get everything done. One thing that slipped through the cracks was grocery shopping. I’ve been winging it for the last week and we were getting down to the bowels of the freezer. This dinner came about out of sheer desperation and a random grouping of ingredients. And shockingly, it was delicious! The kids loved it, Matt loved it, and Tyler even took it for lunch the next day!
Ingredients:
4-5 chicken breasts
1 bag frozen fajita vegetable mix
1 can fire roasted diced tomatoes
1 pkt fajita seasoning
2 cans cream of mushroom soup
2 cups shredded fiesta blend cheese
1 box pasta noodles
1/2 cup chicken broth, cooked
Directions:
1. Place chicken breasts in bottom of crockpot.
2. Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
3. Cook on High for 6 hours.
4. Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
5. Top with remaining cheese and continue cooking for 30 minutes.
I think I’m actually going to add this one to my regular rotation, it was that good! Even my kids who don’t like vegetables of any kind ate this and loved it so if you have picky eaters they might actually enjoy this dinner!
- 4-5 chicken breasts
- 1 bag frozen fajita vegetable mix
- 1 can fire roasted diced tomatoes
- 1 pkt fajita seasoning
- 2 cans cream of mushroom soup
- 2 cups shredded fiesta blend cheese
- 1 box pasta noodles
- 1/2 cup chicken broth, cooked
- Place chicken breasts in bottom of crockpot.
- Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
- Cook on High for 6 hours.
- Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
- Top with remaining cheese and continue cooking for 30 minutes.
