Mid week recipe

I came home from work with no idea what to make for dinner. I had taken out chicken to thaw but couldn’t decide what to make. An easy casserole sounded great on this crisp day.
Preheat oven to 350 degrees
I package of chicken thighs, cut into bite size pieces
I small onion, diced
2 cloves of garlic, minced
1 red pepper, diced
1 hot chili pepper, finely diced
1 head of broccoli, chopped
5 baby portobello mushrooms, chopped
Add all this to a wide pan and sauté in extra virgin olive oil for about ten minutes. Season with salt, pepper, smoked paprika and oregano to taste.

Prepare 1 cup of jasmine rice, cooked al dente.
1 can of cream of mushroom soup, mixed with one can of water and a dollop of sour cream. Add salt, pepper and cumin and stir.

Layer the casserole with rice first. I sprinkled some dry cilantro on the rice.


Next after draining any remaining grease, add your chicken and veggie mixture on top of the rice.


Lastly, add the soup mixture by pouring evening over the top of the casserole. I topped it with some Parmesan cheese and parsley.


Bake for 30 minutes and serve!


Tip: spray your casserole with cooking spray for a quick and easy clean up!!

How do you come up with creative mid week meals?

3 thoughts on “Mid week recipe”

  1. Your food looks absolutely fantastically delicious!! Seriously, I want to make it for myself…and SOON!

    On another note, I looked at your goals and got excited because you mentioned Grandma’s Marathon! I just started thinking about running it (suggested by another blogger to me!), but probably won’t decide for sure until I see how this year’s marathon pans out in December.

    Liked by 1 person

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