This is a recipe 😊
- Rotisserie chicken (or get all fancy, and boil up skinless boneless chicken breast or chicken tenders … But that’s way too much work)
- Rice (however much you want)
- 1 small block (or heck, go for the large)Velveeta cheese.
Cook however much rice you want according to package directions*. Cut up Veleeta cheese into cubes (don’t make this hard. Slice twice long-way, keep it together, and then cut block into chunks). Heat cheese over medium heat, stirring often, until melted. Debone by hand rotisserie Chicken into bite-sized bits (or cut into bite-sized pieces if you got fancy and boiled up chicken). Throw as much cooked chicken chunks as you want into melted cheese, and stir (freeze the rest of the chicken for future use). Pour over done rice.
Options: Serve with tortillas, or serve with sour cream and salsa. If you want to get really wild, add a can of tomatoes with chilis to cheese mixture while melting.
* we usually make about 3-4 cups of rice, and have leftovers the next day.