A recipe to share

So today, being one day closer to month end, I decided on a quick post.  Way too much to do. 


This recipe is actually one I found on the internet in desperation for something to cook for Sunday dinner.  I get leary about trying recipes like this, you know a can this, a can of that.  Nothing fresh or extra seasonings.  But then I thought - how can you go wrong with cream cheese?  Well it turned out to be rather tasty.  This recipe has now moved to our permanent recipe file. 


Creamy Mexican Chicken

• 4 to 5 breasts of chicken.  (We use thigh and legs too) GASP!
• 1 15oz jar your favorite salsa
• 1 Can black beans
• 1 Can corn (we use frozen corn - a little over a cup)
• 1 8oz package of cream cheese
• Season to taste - we like to add a little cumin, taco seasoning and black pepper

Put all ingredients into a crockpot except cream cheese.  (chicken can be frozen - no problem)  Cook for 4 to 5 hours on high.    Add cream cheese.  Just put the cream cheese on top of the chicken mixture and let it soften enough to stir in - about 20 minutes.  Serve over rice or shred chicken and serve with corn chips.  Garnish with cilantro and olives.

Have a great day! Ta Ta for now.