Working MomWhat’s for Dinner: The Chicken Bake

Okay so I have been a great cook this week. I made Renae’s Asparagus┬ásoup on Monday! Yummy. I cooked it a little differently because I steam additional asparagus for baby food. It was yummy. Then on Tuesday night I made Connie’s Lasgna and this recipe I threw together with all my on sale items. I made two dinners on Tuesday so I didn’t have to cook on Wednesday just reheat. I think lasagna taste better on the second day.

The Chicken Bake

1 can of cream of mushroom soup

1 tsp of pepper

boneless chicken breast

1 container of sour cream 10 oz approx.

1/2 cup of white wine

I combined the above items and placed them on the chicken breast. I turned on the oven at 350 degrees for about 1 hour and 30 minutes. I used the meat therometer to insure the chicken was cooked. I placed the chicken on some white minute rice and grabbed some frozen veggies from the freezer. It was super easy and cheap!

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