Whenever I’m having a bad day or when I go home and my mom cooks for me or when the sun shines or when it doesn’t or when I’m breathing or pretty much whenever, Mexican Chicken is my favorite comfort food in the history of ever.
I mean, let’s face it: We now have tortilla chips shaped as functional shovels to minimize calories burned when scooping junk into our mouths. Your move, diabetes.So let’s face it. This dish is not at all healthy. It’s not at all fancy. It’s not at all beautiful. But it’s fan-freakin-tastic.
Saute 1 1/2 c. chopped celery and 1 c. chopped onions in a melted half-stick of margarine. Or butter if you’re dairy snobs like Jan and Gretchen and . . . ok . . . pretty much anybody who actually cooks. Add 1 can of cream of celery soup, one can of cream of chicken soup (Are you sensing the healthiness of this dish regressing by the moment? Yeeee-ah.), 1 small box of Velveeta, 1 can of Rotel with chilies, and heat until the whole mess of awesomeness is melted.
Add 1 chicken (cooked, deboned, and cut into bite-sized pieces), and heat until bubbly. Serve over rice. Disregard the mess in your kitchen, the celery in the dish drainer, and the cookies taking up the rest of your practically non-existent counter.
Bake some cinnamon rolls for dessert.
As long as you’re eating junk food, you might as well sin boldly.