Tag Archives: mushrooms

“Feel Good Cream of Mushroom Chicken & Rice”

For the last two nights, I’ve had so much homework that I’ve had leftovers for dinner- and ate them directly out of the leftover container. not very glamorous, I know. But that’s the life of a college senior taking 18 credit hours. Thankfully, I don’t have any classes on Fridays, so Thursdays I take a break from homework. Tonight I’m catching up on all the TV I had to record because I was busy doing homework (welcome back prime time TV!). And I also desperately wanted to make a real meal.

Tomorrow is the first official day of Fall! And while the temperatures don’t quite reflect that yet, I decided to celebrate with a warm feel good recipe that’s so good and super easy. I got this recipe from my best friend and it never fails to hit the spot. The only change I made is using canned mushrooms instead of sauteing fresh ones (I’m rarely that ambitious). And I bake the chicken instead of cooking it in a skillet because it just seems easier to me. I’ll stop yammering on now and just give you the recipe.


3 Boneless skinless chicken breasts  ( You’ll probably need more soup if you use more chicken)

2 cans cream of mushroom soup

1 can/jar mushrooms or fresh mushrooms to taste (optional)

1 box brown or white rice

Seasonings to taste (I used garlic powder, onion powder, black pepper, and adobo per my friend’s recommendation)


1. Preheat oven to 350 degrees

2. Rinse chicken breasts and place in a bowl or on a plate. Season the chicken with seasonings of your choice and gently rub them into the chicken. Then flip the breasts and repeat on the other side (I did this by sight, so I don’t have any measurements for you). Then , if you can stand to wait, let the chicken sit in the fridge for 15 minutes or so.

3. In a bowl, combine soup, mushrooms (drain the mushrooms if you’re using canned), enough water to loosen the soup, and mix well. I like a lot of soup on my chicken, so I used two cans of soup for three chicken breasts. But it’s really a matter of taste.

4. Place chicken breasts in an oven safe dish and pour the soup over the chicken. Cover the dish with foil and bake for 45 minutes.

5. While the chicken is baking, prepare the rice according to the directions on the box and set aside

6. When the chicken has 15 minutes left, remove foil and continue baking

7. When the chicken is done, serve over rice and enjoy!

Fall means the return of pumpkin spice lattes, plaid pajama pants, prime time TV, and blessedly cool temperatures. I can’t wait! I know I’ll be making this dish a lot more this Fall, and I hope you all enjoy it!

Question of the night: Which returning or new TV shows are you most looking forward too/ already enjoying this Fall?


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Filed under Recipes by Vanessa

Dad’s Citrus Mahi Mahi

My dad is a great chef. He can make anything…and I’ve yet to see him use a recipe. I like to think that is where my spontaneity in the kitchen came from. He taught me to be fearless and for that I am forever thankful.

My mom, on the other hand, is the one who first succeeded in making me eat fish. She made salmon (the gateway fish) and smothered it in raspberry chipotle sauce. Delish! I still have dreams about that salmon. And that sauce. So after learning to love salmon, I moved on to other fish. Tuna steaks, tilapia, flounder, and Mahi Mahi aka Dolphin. Not Flipper. Don’t worry I was confused too.

One night my dad whipped up this marinade and naturally, I tweaked it. This is delicious on salmon as well.

Dad’s Citrus Mahi Mahi

Serves 1

What you’ll need:

1 fillet of Mahi Mahi
¼ of a small onion, diced
5 button mushrooms, roughly chopped
5 cubes of pineapple
Red wine

For the marinade:
1 gallon size Ziploc bag
½ cup orange juice
1/3 cup soy sauce
5 cloves garlic, minced (you can add less or more…me dad likes the garlic!)

Defrost your Mahi Mahi if needed. Pour marinade into gallon Ziploc and gently squeeze bag to mix everything together. Place fillet into bag, seal, and put the whole lot into the refrigerator for 30 minutes. 15 if you can’t wait. 10 if you’re starving.

*Make sure that the marinade is covering the fillet, if you’re lacking add more orange juice or soy sauce depending on your preference of salty or sweet.*

Heat up a frying pan on medium heat with olive oil or Pam and pour the fillet and marinade into the pan.

Cook covered for 2-4 minutes each side, depending on thickness.

When fish is done cooking remove it from the pan and add onions and mushrooms into the marinade goodness. Cook until the sauce gets gooey and thick, then add a splash of red wine to deglaze the pan. (You can use water too, but it doesn’t add the same rich flavor)
Once the mushrooms and onions are done pour them over the top of your fish. Garnish with pineapple and season with salt and pepper to taste.

Enjoy the deliciousness!


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Filed under Recipes by Brittany