You only need three main components for this dish:

• Rice — I used whole grain brown, but white or other varieties will work as well
• One can Cream of Mushroom soup. I have two in the picture, but a quick call to mom confirmed one can is plenty! I used the regular kind, but you can always sub for a lower fat or sodium soup.
• Pack of boneless, skinless chicken breasts. We got organic chicken for a great price at Publix. I love deals!

Now that you know the top-secret ingredients, here’s the instructions:

Cover the bottom of an ungreased baking dish with a thin layer of rice

Pour in just enough water to cover the rice

(you can use chicken stock instead of water, which I forgot to do. What is with my brain?!)

Add chicken breasts — these look gigantic, but they cooked down a lot! Sprinkle with your favorite seasonings — I used a little bit of salt, pepper and garlic powder

“Frost” (as my mom says) the chicken/rice mixture with the Cream of Mushroom soup until completely saturated

Cover and bake in a 350 degree oven for 90 minutes

When done, enjoy!

The chicken was so delicious and tender! I had half a cup of the rice (terrific flavor with the mushroom soup!) and a few spoons of sliced carrots and zucchini. Of course it wasn’t as good as my mom makes, but definitely a close contender. The husband gave it a thumbs up, too! If you decide to try it out yourself, let me know what you think.

On the exercise front, I’ve worked out 3 days in a row! I’m so proud! It’s been so hard to get motivated with the nausea and sleepiness, but I’m starting to feel so much better now that I’m getting farther along in my pregnancy. (13 weeks today to be exact — baby is the size of a peach. Too cute!) Only 2 more workouts to go before reward time — and I think my feet I already know what I want.

I hope you all are having a fantastic week! Goodnight.