It's been DUMPING rain here and the kids were sick for the last week. Both had ear infections and chest colds. It was a hard week stuck in the house. On top of this I've had a headache for about a week and a half now. Yes... I'm going to the doctor today. So I've been surfing the web for recipes, facebook-ing, ordered a touchless trash can from costco.com, made a wish list on http://sephora.com (feel free to buy me pretty make up things), and helping my little M play games on http://coolmathforkids.com.
It's been lazy rainy days here. Can't wait for sunshine and swimming weather!!
I found this recipe in a Family Fun magazine from Campbell's. Easy and fast, perfect headache food.
M'm! M'm! Good!
Ingredients:
1 can Campbell's Cream of Mushroom Soup Healthy Request (I prefer this to regular, as the sodium content is lower)
1 1/3 cup water
3/4 cup uncooked regular long grain white rice
1/2 tsp. onion powder
1/4 tsp black pepper
2 cups frozen broccoli flowerets
1cup frozen corn
4 boneless, skinless chicken breast, thawed
1/2 cup shredded Colby cheese
1/3 cup French's fried onions, crushed
Instructions:
1. In a shallow baking dish, I combined my soup, water, rice, onion powder, black pepper, corn, and broccoli.
2. Top with your chicken breasts. I seasoned my chicken with a little bit of garlic salt...but this part is all up to you. Season as you wish. Cover with foil.
3. Bake at 375 degrees for about 50 minutes. Take out of oven, and top the chicken with the French's friend onions. Bake for an additional 5 minutes then remove from oven. Lastly top with cheese and let stand for 10 minutes before serving.
With a prep time of only 5 minutes and cooking time of 50 minutes, this meal is simply and delicious. Perfect for a busy weeknight. Enjoy!! Happy Cooking.
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