Ingredients
Servings: ￩￫
| 5 | Thin Chicken Breasts |
| 1 | Can Cream of Mushroom Soup, low sodium |
| 2 | Cups Baby Bella Mushrooms, sliced |
| 1 | Cup Quinoa |
| 2 | Cups Chicken or Vegetable Stock |
| 1 | tsp Thyme |
| .5 | tsp Black Pepper, freshly ground |
Instructions
Add chicken, cream of mushroom soup, thyme, pepper, and sliced mushrooms to a crock pot and cook on high for a couple of hours until the chicken is cooked.
A half hour before the chicken is done, add quinoa and stock to a saucepan and cook on high until “fish eyes” form on top. Stir, cover, and turn heat to low. Continue cooking until remaining stock is absorbed and quinoa is soft. Remove from heat.
Add quinoa to a plate and top with mushroom and chicken sauce. Top with your favorite cheese and serve warm.
