1 cup quinoa (uncooked)
1 3/4 cup water
1 can Campbell's cream of mushroom and garlic soup
6 asparagus stalks
3 small chicken breasts
Paprika & black pepper
1/4 cup sharp cheddar cheese
Preheat oven to 375 and rinse quinoa. Stir quinoa, water and cream of mushroom/garlic together thoroughly. Add asparagus and chicken and sprinkle with paprika and pepper, cover with foil and bake 45 minutes. Sprinkle cheese and cook til bubbly (5 min or so)
This is my new twist on "Saturday night chicken" and it's freakin fabulous!
