Quickie: Chicken recipe

Since the Christmas break I've been doing a lot more cooking. With Heather feeling down here lately due to the impending birth at Castle Horton, I've been left in charge of the kitchen more and more. God help us all right? I hope when Heather returns to her kitchen that she can still find everything too :)


So following in my friend Jenn's footsteps, I've been menu planning and shopping accordingly. And the crockpot has been my very favorite tool for cooking of late. Although us being only a family of three, I've way overdid it on the cooking and we've had far far too many leftovers.


So today I made some crockpot chicken. Turned out great and was super easy. Heather is a picky eater and she even loved it. Josh not so much. His powers of being picky far outmatch his mother's formidable finickiness it seems.


However, I wanted to share this yummy little chicken number. It's cheap and it's easy. It's a lot like dating me would be.


Smothered Chicken


Ingredients:

• 4 chicken breasts, skinless & boneless
• 12 oz Baby Bella mushrooms, sliced
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup (once again, fat free here!)
• 1 can French Onion Soup
• 1 Large onion, sliced
• assortment of vegetables

Directions:

• Cut the chicken into bite size chunks and quickly brown in a small amount of olive oil.
• Remove from pan, set aside and brown onion until almost soft.
• Add mushrooms and saute for additional 5 minutes.
• Layer vegetables in bottom of crock, add some of the onion/mushrooms, then all of the chicken.
• Top with rest of onions/mushrooms.
• Empty all three soups into saute pan.
• Stir and deglaze thoroughly then pour over chicken.

Cook on high for 2 hours, then on low for another 2-1/2 hours.