So today, chicken was going to be our source of protein. I just didn't know what I was going to do. So I looked in my pantry and ended up grabbing a can cream of mushroom soup. I looked in my fridge and saw salsa and left over corn from yesterday. So I got creative. This dish is super easy and tasty--John Dietiker approved.Mix together:
1 can cream of mushroom soup
1/2 cup milk
1/4 cup salsa
3 TBS garlic poweder
1 can corn
Pour over 4 chicken breasts. Bake at 350 for 30 minutes. That's all. You can serve this with white or mexican rice.
Posts
