Okay so I have been a great cook this week. I made Renae’s Asparagus soup 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!