Chili Cheesy Creamy Chickey Crock Pot, now available on my recipe page, and also the halffull recipe index. I printed this recipe off of Recipezaar.com and stared at it for a long while before trying it. It just looked too weird. But it did have 50 ratings, with an overall rating of 4.5 stars (out of 5), so last night I whipped it up.

Let’s explain where I’m at with “whipping up dinner” lately. I’ve been working late, going to school, my time with Tom is limited, and I try to write my book every single night - writing my book is an obsession and I just can’t help myself. By the time I get home, I still have to defrost chicken which takes quite a while. So you can imagine that by the time dinner is ready, it’s almost 8:00, Tom’s covered the cats in BBQ sauce and he’s out back, getting ready to cook them up on the baby Weber.

That’s why my dinners have been relegated to recipes of the easiest common denominator. This recipe fit in perfectly with that scheme. Granted, I don’t have time for a crock pot recipe because I’m hungry NOW and don’t have six hours to wait. No problem; that’s what Pyrex and ovens are for.

I want to convince you to try this recipe, even though it’s slightly weird. If you aren’t really a cooking guru and you want something that you can throw together in 5 minutes, go with this dish. In case you’re a little worried about all of the cheese that’s listed - don’t be. It wasn’t at all overpowering. Brown up your chicken breasts in a frying pan (I used a little oil), then start layering all of the ingredients accordingly: chopped onion, cheddar cheese, cheddar cheese soup, chili powder (I didn’t even measure, I just unscrewed the top and started sprinkling), cream of chicken soup, Rotel tomatoes (I only used one can, although the recipe indicates 2). Now leave them layered. Don’t stir. Cover it tightly with foil and bake on 350 for 1 hour, 15 minutes. You can stir the sauce up when it comes out of the oven if you need, but I found that I didn’t because the ingredients all blended together fairly well while it cooked. Serve it up with rice or flour tortillas — I served them up as breasts, but I think next time I will cut them up and serve them with flour or corn tortillas, rice, guacamole and sour cream. Seriously, it takes all of 5 minutes to assemble this dish. Throw it into the oven and let it cook. I served it with a side of corn, which was a great, sweet contrast to the spiciness of the dish. If you are looking for the nutrition information, you can find it on recipezaar.com here.