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Categories:
olive oil rosemary basil salt ground black pepper garlic quinoa mushrooms chicken breasts cartons Cheddar cheese
Viewed: 64 - Published at: 4 years agoIngredients
- 3 Tablespoons Olive Oil
- 3 Tablespoons Rosemary
- 3 Tablespoons Basil
- 3 teaspoons Salt
- Freshly Grated Ground Black Pepper
- 1 Tablespoon Garlic
- 2 packages (8 1/2 Oz. Size) Quinoa And Brown Rice (I Used Seeds Of Change Organic), Divided
- 1 package (6-8 Count) Portabella Mushrooms Sliced
- 4 whole Medium Sized Chicken Breasts
- 2 cartons (12 Oz. Size) Cream Of Mushroom Soup (I Used Pacific Organic)
- 8 ounces, weight Organic Mild White Cheddar Cheese
Method
- In a skillet, heat up olive oil.
- Meanwhile, season both sides of the chicken breasts with rosemary, basil, salt and black pepper.
- Place in skillet just to brown, flip and repeat on other side.
- Add garlic to skillet.
- In a medium casserole dish, take 1 package of instant quinoa and brown rice and lay out in the bottom of the dish.
- Then arrange portabella mushrooms on top.
- Once chicken is done browning, put chicken next to mushrooms.
- Pour cream of mushroom soup over the chicken.
- Add the remaining package of quinoa.
- Bake for 20 minutes at 375 degrees F.
- Meanwhile, grate cheese.
- After 20 minutes, pull out your casserole, sprinkle cheese on, and place back in the oven for an additional 15 minutes or until chicken is thoroughly cooked.
- Partake in the smell of your delicious creation.
- Eat!
