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Boneless chicken cut into chunks (about 3 x 3)

1 package chop salad vegetable mix

2 Tbsp. olive oil blend

2 Tbsp. butter

1 Tbsp. sweet pickle juice

1 tsp. salt

1/2 c. vidalia onion dressing (or other sweet dressing)

2 c. shredded cheese (I used Mexican four cheese)

Cut chicken and arrange in baking dishes.

Cook vegetables in oil and butter until tender.  Mix in pickle juice, salt, and dressing.

Spoon over chicken and refrigerate 1/2 hour to overnight.

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Add a little more dressing if you like, but next time, I will not do this, as it was too liquidy.  Is that a word?

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Preheat oven 325.

Sprinkle with cheese.

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Cook uncovered 35 – 40 minutes until internal temperature reaches 165.

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This was a recipe born of ingredients on hand!  I had a little chicken, a package of chopped veggies, some dressing, and just kind of experimented throwing them together.  My inspiration was a ‘reuben chicken’ recipe in this great cookbook called “365 Make Ahead Meals” by Bruce Lubin and Jeanne Bossolina Lubin that I find many inspirations in.

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