Carly Chubby Cheeks: Pacific Northwest Mex...?

I was trying to come up with a fancy name for this recipe that I'm going to share with you, but that was the best I could come up with... my apologies.

Anyways, this is a recipe that I made up a couple months ago that I've made quite a few times since because it's SO easy and we usually have everything in the house that we need.

Let's get started, mmkay? Oh, and please don't be mad at my pictures... I didn't want to dig my real camera out, so celly pics are the best you get.

The good stuff:

14 oz bag of C&W Ultimate Southwest Blend veggies (or whatever brand your store has)

2-4 chicken breasts (depending on how big they are and how many people you're feeding)

Taco Seasoning

Butter

Salsa of choice (I personally recommend salsa verde)

Shredded Cheese

Optional: Sour Cream, Guacamole, tomatoes, etc

First step, take your casserole dish and your veggies. I mean, after you preheat your oven to 375.

Dump those little tasty nutrients in and put a couple globs of butter on top and sprinkle with taco seasoning... you can use a lot or a little, depending on personal preference

Lay your chicken breasts on top of the veggies (if you end up with some sort of freakishly thick chicken breasts, I would slice them and open them up so they cook faster and more evenly).

Spread some of your salsa over top of the chicken

Then pop it in the oven and cook it until it reaches 160 degrees (you will also want to check it after about 25 minutes to lift the chicken up a piece at a time to stir the veggies around a bit so they get cooked evenly also)

Once you've hit the 160 mark, sprinkle shredded cheese of your choice on top (we get the mexican blend at the grocery store) and put it back in the oven until all pieces of chicken reach the temperature of 165.

This is what you should be looking at when you pull it out of the oven