Isn’t “faux” . . . like . . . the best word ever?  It’s a fancy way to say fake.  Whoever came up with that advertising idea (I think it might have been the cubic zirconium people . . . ) was a genius.

Anyway, I’ve casually rambled this recipe before in a post but thought I’d give it a featured/pics-included post of its own.

Ingredients:

One can Cream of Mushroom Soup

One 8 oz. brick of cream cheese

Optional:

Chopped/sliced/cubed/whatevered pre-cooked chicken

And . . . that’s it.

Instructions:

Dump the cream of mushroom soup and cream cheese into a pan.

Use your  wooden spoon to break up the cream cheese.

Heat over medium or medium-low heat, stirring frequently, until cream cheese is melted.

Add partially thawed (I usually put it in the microwave for one minute at 10% power) pre-cooked chicken at some point.  The beginning, the end . . . it doesn’t really matter.

Serve over pasta.

This is one of my family’s absolute favorites!  And for a favorite to also be insanely quick and easy using ingredients from my freezer . . . is awesome! (If you’re horrified that we use canned soup . . . read my guilt-trip here.)

So what’s on our menu this week?

Well . . . it’s VBS, and we’re in baseball playoffs, so I’m going with all easy stuff this week.

Monday – Stir fry (using fresh chicken I cut up from my big Zaycon pick-up last week)

Tuesday – Salad with leftover grilled chicken

Wednesday – Mexican casserole

Thursday – Maybe . . . possibly . . . acorn squash that I got a few weeks ago and don’t want to go bad before our vacation next week.  (I’m thinking of stuffing with sausage and rice – recipes would be appreciated!)

I’ll be linking this up to Menu Plan Monday!

Have you downloaded your free copy of my e-book, Teaching Kids to Clean?