Last night’s dinner was inspired by this recipe from Just A Pinch. I acquired a homemade batch of cream of mushroom soup from a local market and wanted to somehow incorporate chicken. I used Pinterest to search for “cream of mushroom with chicken” and the aforementioned recipe looked like the perfect meal! I just baked the chicken thighs the way I usually do (season with the basics– salt, pepper, garlic powder, parsley, oregano) and bake between 375-400 degrees F depending on how much time I have). When the chicken was close to being finished I cooked a bag of frozen rice cauliflower and warmed up the soup. Then I combined all three!
As you can imagine, this was an extremely filling meal. So filling that my husband and I both had a wee bit leftover in our bowls. Our leftovers combined is enough for one small lunch 😀
Oh and yesterday I threw this deliciousness together for my nanny family:
Baking skinless chicken breasts wasn’t an easy task for me, as I typically am accustomed to skin-on chicken, but apparently they turned out ok! I seasoned the chicken with salt, pepper, garlic powder, basil, and paprika. I don’t cook for them regularly, but once in a while I voluntarily throw stuff together if I have the time.