A couple of days ago, I was craving my mom’s chicken and rice. I live a number of hours away from her, so I had to make due with someone in my kitchen. When I got home – I found that I had a can of cream of mushroom soup. Hooray! This is one of the most important ingredients (I already knew that I had chicken). Sadly, I noticed that I didn’t have any rice (how does that happen?), but I did have quinoa! So, here’s what I came up with.
Ingredients
- 1 can cream of mushroom soup
- Water (two cans worth)
- 5 chicken tenderloins
- 1 ¼ cup quinoa
- 2 ½ cups chopped spinach or kale (I used a combination of both)
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Place quinoa in an oven safe casserole dish.
- Add cream of mushroom soup and water (fill the can up twice and add it to the dish). Use a spatula to mix everything together.
- Submerge the uncooked chicken into the quinoa and soup. Cook for 20 minutes.
- After 20 minutes, take the dish out and move everything around to assess how your chicken and quinoa are cooking. Place back in the over for another 10 minutes.
- Take the dish out again, and add the chopped spinach and/or kale. Place the dish back in the oven and cook for another 20 minutes. At this point, I thought my quinoa was cooked enough, so I took it out –but be sure to check yours before turning off the oven.
one-quarter vegan 