I wish I could just eat nachos for dinner, but I'll make a nacho chicken bake instead:)

Happy Thursday, everyone!  Remember, it's my Friday this week, so I'm in an especially good mood:)  That will all change once I go and play Bejeweled and can't get over 150,000, but anyways...

Tonight!  Worked late, and was supposed to make Chicken Whatchamacallit from www.cookingfororzo.com, but on the way home, I started craving Mexican-type food.  We were supposed to have the chili cornbread casserole from theweatherincascadia.blogspot.com tomorrow night, but the husband is going out, and I don't want to make such a big meal for myself (Wendy's anyone?  maybe sushi:)), so the Whatchamacallit got bumped and tonight became Mexican night!  I had obviously defrosted boneless chicken breast, so I had to think of what I had that I could make Mexican-style.  So easy!  Nacho Chicken Bake!  Pretty much the simplest meal to ever make, and so yummy!  I've made it before, but the husband didn't remember it, and he was loving it!

You will need:

1 lb boneless skinless chicken breast or more, whatever suits your needs - cut into small pieces, about half the size of your palm eachsalsa or taco sauce
sour creamnacho chipsany kind of shredded cheese - I used Kraft Natural Monterey Jack and Cheddaranything else you may like!  I used avocado
Really, that is all you need, and everything is stuff that alot of us have on-hand all the time!

Preheat oven to 400.  Cut chicken pieces, if you bought them in larger pieces, into the half palm sized pieces and place on a foil-covered baking sheet.  Cover with as much salsa, then sour cream, then nacho chips (or broken up) as you'd like!



Oh, and excuse our mail in the background;)  Bake for 15-20 minutes, depending on how big you really cut your chicken pieces (mine were palm sized and I took them out at 17 minutes, just when the nachos were really starting to brown).  Add shredded cheese on top of the nachos and place back in the oven.