I know we’re getting super-close to Thanksgiving, I know that visions of cranberries and green bean casseroles are drifting through our heads. I know that to some of us, the amount of cooking (and eating!) that will soon take place is almost incomprehensible.

I also know that “real-life” is still happening amidst these happy holiday memories-to-be.  That even while I’m thawing a turkey or laying out bread to get stale, I still have to keep up on laundry, give the dogs their medicine and OH YEAH—COOK DINNER.

Uggh. Sometimes the idea of cooking One. More. Thing. while planning for a feast is daunting. However, if you’re like me, you have 13 people staying with you (and 4 more at your mom’s) that seem to want to eat on the other days as well as Thanksgiving.

This is where the recipe of the year comes in. It’s easy. It’s make ahead. It’s the one that kids and spouse get seconds on.
You can change the amounts to feed 4 or 20 quite easily, although you may want to split it into two pans if you’re doing that.

Here is my family’s new favorite crowd pleasing dinner:
Warning: to my Thanksgiving guests…you’ll be seeing this the night before the feast as well. Enjoy.

8-10 chicken boneless skinless chicken breasts
1-2 bags french string beans
1/2 large bag of baby carrots
1/2 c olive oil
1.5 sticks melted butter
2 packages of McCormick’s mesquite marinade (or pick your favorite flavor!)

Put the chicken in a big 9X13 casserole dish.
Dump veggies on top.
Mix butter and oil with the marinade until well blended.
Pour over mess in pan and toss it until covered.
Cover pan with aluminum foil and let it sit all day in the fridge while you run around and do 1,936 other things.
Pull it out that evening and bake at 375 for about 45 minutes or until chicken is done.

Make enough that seconds can be enjoyed by all!




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