Monday

Mama Monday: Punching the Homeschool Clock

I was feeling overwhelmed in our homeschool, so I made a drastic switch in how I approached it. The difference has been huge and rippled through our home. If you’re feeling a little stagnant this school year, then maybe the idea that helped me will help you.

Check out my article about treating homeschooling like a job at The Homeschool Post.


Making my job a top priority in the tree house,

Chelli

Wednesday

Wordless Wednesday: The 2016 Election

Ten days ago I became old enough to run for president!
  
Flowers from my Mom and Dad

My birthday dinner with my three favorite little people.

Look at me, Momma! I big!

My birthday present from Preacher Man and the kids!!!

Prepping my political platform in the tree house,

Chelli

Tuesday

Tasty Tuesday: A Standing Invitation

Today I’m sharing a family recipe that’s been around for a while. My great aunt used to make this for every Thanksgiving, Christmas, and New Year’s. Don’t ask me why this dish went with all of those foods, but it did. It’s so good and might seem a little out of place when lined up next to turkey and ham at holiday dinners, but if Mexican Chicken Casserole wasn’t there it just didn’t seem right. To this day it has a standing invitation at these holidays.

Here is what you need to make Mexican Chicken Casserole:


1 whole chicken, cooked, boned, and chopped
1 onion, chopped
½ bell pepper, chopped
1 can Ro-Tel
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups Mexican cheese
1 package taco-flavored Doritos (I couldn’t find these so I used enchilada flavored instead.)
1 ½ cups chicken broth

First, cook chicken. You can do this a couple of ways: roast it, boil it, or slow cook it. I slow cooked mine in the crock pot all day. Reserve 1 ½ cups of the broth. 

Next, sauté onion and bell pepper until tender.


 Mix soups, Ro-Tel, chicken broth, chicken, onions and peppers.



Spray bottom of a 13 x 9 inch casserole dish. Crumble up about half of the chips and cover bottom of the dish.



Place half of chicken mixture on top.




Sprinkle with half of the cheese.




Crumble up the last half of the chips and sprinkle on top of cheese.



Layer the rest of the chicken mixture and the cheese.



Bake in a 350 degree oven for 30 minutes.



While my great aunt passed away a few years ago, this dish always makes me think of her. It’s so delicious that I don’t save it just for the holidays, but we eat it throughout the year.



Mexican Chicken Casserole

1 whole chicken, cooked, boned, and chopped
1 onion, chopped
½ bell pepper, chopped
1 can Ro-Tel
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups Mexican cheese
1 package taco-flavored Doritos
1 ½ cups chicken broth

Cook chicken. Reserve 1 ½ cups of the broth. Sauté onion and bell pepper until tender. Mix soups, Ro-Tel, chicken broth, chicken, onions and peppers. Spray bottom of a 13 x 9 inch casserole dish. Crumble up about half of the chips to cover the bottom of the dish. Place half of chicken mixture on top. Sprinkle with half of the cheese. Crumble up the last half of the chips and sprinkle on top of cheese. Layer the rest of the chicken mixture and the cheese. Bake in a 350 degree oven for 30 minutes.

Great Aunt Lenora lives on in the tree house,

Chelli
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