Are you ready for another theme week?
You know those days when you are just crazy busy. Those times when you just need a shortcut. You must use pre-canned, pre-packaged, pre-cooked things to make your "home-cooked" meals. Otherwise there is no way you will get dinner on the table before 9 pm. It could be that you aren't running from one place to another but you are just feeling lazy. Maybe you don't want to wait for the yeast to rise, or maybe you don't feel like making your own stock, or maybe the thought of standing over the stove stirring risotto makes you want to cry.
Everyone has those days. And it is those days that we are celebrating this week. These dishes are meant to be the ones that you can turn to in a pinch. They promise to bring you the flavor and finesse without the time or work. All you'll have to do is recruit someone to wash the dishes and you will be in the clear.
We'll start the week off using my favorite kitchen appliance, the slow cooker. This chicken salsa casserole has actually been in my recipe box since college. My sister found it in a book (or maybe got it from a friend) and passed it on to me so I'm not really sure where it originated. If you have some diced chicken leftover from a night earlier in the week, this is super easy. Choose your spice level by varying the salsa. This was a hit among my college friends and I'm sure it will be a hit for your friends and family. Just don't tell them how simple it is!
Chicken Salsa Casserole in the Slow Cooker
1 can cream of chicken soup
1 1/2 cups salsa (I used medium)
1 cup shredded Mexican cheese
6 corn tortillas, torn into pieces
2 cups diced cooked chicken breast
1 tsp dried parsley
For topping: diced tomato, sour cream, lettuce
Combine the soup, salsa, cheese, tortillas, chicken, and parsley in your slow cooker. Mix to combine. Cook on low 6-8 hours (it can potentially go for 9 hours but I wouldn't let it go much longer unless you can change it to warm after the 6 hour mark).
Serve garnished with tomato, sour cream and lettuce.