It’s been quite a while since I’ve posted any recipes, and that is because it’s been quite a while since I’ve actually cooked anything. It’s baseball season, which means it’s fast food season. When you are at the ballpark more than you are at home, it can be hard to make supper for your family. This is a quick and easy recipe that can be made ahead and heated in the oven when you get home, and we always have enough leftovers for the next night as well.

It’s got meat, vegetables (if you count Rotel as vegetables, and I do!), and lots of cheese!

Here’s what you’ll need:

• 1 box medium shell pasta
• 1 package pre-cooked fajita chicken
• 2 cups cheddar-jack cheese, divided
• 1 can cream of mushroom soup
• 1 can Rotel
• 1/2 cup milk

This bag of chicken is possibly the best thing ever discovered. It’s all-natural, seasoned perfectly, and already cooked! It comes in pretty big slices, so I always chop it up into smaller pieces for this dish.

Start by boiling the pasta and preheating your oven to 350 degrees. Once the pasta is cooked, drain it and transfer to a large mixing bowl. Add in the soup, Rotel, milk, chicken pieces, and 1 cup of the cheese. Mix well and pour into a greased 13×9 baking dish. Top with the other cup of cheese and bake at 350 degrees for about 20 minutes, until the cheese is melted and bubbly.

That’s it! So easy and so good! You can add more vegetables, like chopped onion or chopped green chiles, but my kids are pretty grouchy when it comes to added vegetables so I don’t even bother.

So next time you’re short on time and sick of fast food, give this easy recipe a try!

Thanks y’all!

   – Nikki