Friday, September 16, 2011

Foodie Friday: Creamy Chicken with Tomatoes

Sorry I've been slacking with the recipes. This blog is supposed to be a mixture of running and cooking/food, but I feel like it's mostly about running. Oh well!

This recipe is in my regular rotation because it's fairly inexpensive, easy to make, relatively healthy, filling, and delicious! It makes about 4-5 servings.


  • Approximately 1.5 lbs of chicken (I use breast tenderloins)
  • 1 28 ounce can of diced tomatoes (undrained)
  • 1 can cream of mushroom soup (I use 98% fat free)
  • one yellow onion, diced
  • 1/2 (heaping) teaspoon of basil
  • 1/2 (heaping) teaspoon of oregano
  • cooked rice or quinoa

To make:
  1. Preheat oven to 350.
  2. Place chicken in baking dish.

  3. Combine diced onion, can of undrained tomatoes, cream of mushroom soup, and spices in a bowl.

  4. Pour the sauce over the chicken and lift the chicken slightly to allow some of the sauce underneath.

  5. Bake for about 50 minutes to an hour or until the chicken is done.

  6. Serve over rice or quinoa (I prefer rice but in this picture I used quinoa).


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