Chicken Ole'
Submitted by Drew
Cooked chicken breasts served over hot rice and smothered in Velveeta cheese salsa dip, garnished with bell and jalapeño peppers. Three ingredients, zero cooking.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minSometimes dinner is less about cooking and more about assembly. This is one of those nights.
Cooked chicken breasts sit on a bed of hot rice, then get blanketed with warm Velveeta cheese salsa dip. A few sliced bell and jalapeño peppers on top for color and crunch, and that’s it. Dinner is served.
It’s not fancy. It’s not trying to be. But when you need to get food on the table in 30 minutes with stuff you already have, this gets the job done with a Tex-Mex wink.
Kitchen Tips
- Warm the Velveeta salsa dip before spooning it over the chicken. Cold cheese dip on hot rice is... not great.
- Slice the chicken breasts on the bias before plating. Angled slices look better and let the cheese sauce run into every crevice.
- Use pickled jalapeños if you want milder heat. Fresh ones bring more fire.
Ingredients
Directions
Arrange rice on serving platter; top with chicken and velveeta cheese spread salsa dip.
Garnish with bell and jalepeno peppers.
Makes 4 servings
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