Can you believe that we are into November?
I can't believe it!! But I'm excited for Thanksgiving. I'm working on getting all my harvest and Thanksgiving decorations out and I'm loving the change!!
Todays recipe is an easy one.
If you're ever at the grocery store and at a loss on what to fix for dinner that night, or any other night for that matter, then just head over to the canned soups isle and start checking the back of the cans.
We found this on the back of a Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup. Super easy and turned out pretty good! :)
1 tbsp butter
4 skinless boneless Chicken breast halves
(or how ever many tenders your family will eat, we did about 8)
1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice (give or take)
1 cup frozen peas and carrots (or other combo)
Heat butter in 10" skillet over medium-high heat
Add chicken and cook 10 min or until well browned on both sides
Remove Chicken from skillet
Stir soups and water in skillet and heat to a boil
(our skillet wasn't big enough to hold everything so we changed pans)
Stir in rice and vegetables
Return chicken to skillet
(we 'cubed' the chicken because we didn't realize at first that you're supposed to put the chicken on top)
Reduce heat to low
Cover and cook 5 min or until chicken is cooked through
(we also added about another cup of rice because we wanted it a little thicker and less watery)
Remove skillet from heat
Let stand 5 min
Our Final Results
What it should look liked...