210420 - Recipe Tuesday - Chicken Pot Pie Rice Casserole

INGREDIENTS
2 lbs. of Chicken
2 Cans of 98% Fat Free Cream of Chicken
1 Cup of Fat Free Sour Cream
3 Bags of Frozen Veggies (I used onion/celery/green bean/peas/carrots)
1-2 tbsp. Ranch Seasoning or Garlic Salt
3 Cups of Cooked White Rice
(Optional for topping: Breadcrumbs and Parmesan Cheese)

DIRECTIONS
1) Oven bake chicken (with your favorite seasoning on top) at 350 degrees for 35 minutes. Cook rice based on package directions and pan heat/microwave/steam frozen veggies until completely thawed while chicken is cooking!
2) Shred cooked chicken then place all of the ingredients in a big glass baking dish. Mix together thoroughly!
3) Top with breadcrumbs and cheese if you’d like!

QOTD - First job you ever had?

WARM UP - 
3 Rounds
20 Plate Hops
5 Plate G2O
5 Plate Sit Ups

MOBILIZE - Plate Around Your Head (Until everyone is done)
Banded Overhead Lunge

STRENGTH - Push Press
(1 minute plank hold between weight changes)
3x6 @ 65%
3x3 @ 75%
3x3 @ 85%
3x1 @ 90%

COACH PREP - Handstand Practice
(A) Handstand Walking or Freestanding HSPU
(B) Freestanding Handstand Hold
(C) Kicking Up to the Wall

WOD -
(A: Competitor)
AMRAP 12:
36 Double Unders
12 Handstand Push-Ups
@ MINUTE 6 - 36 Sumo Deadlift High Pulls 95/65

(B: Performance)
AMRAP 12:
36 Double Unders
6 Handstand Push-Ups
@ MINUTE 6 - 36 Sumo Deadlift High Pulls 75/55

(C: Fitness)
AMRAP 12:
80 Singles
6 Scaled Handstand Push-Ups (or Strict Press 75/55)
@ MINUTE 6 - 36 Sumo Deadlift High Pulls 75/55