Portabella Cream of Mushroom Chicken with Quinoa and Brown Rice

• 3 Tablespoons Olive Oil
• 3 Tablespoons Rosemary
• 3 Tablespoons Basil
• 3 teaspoons Salt
• Freshly Grated Ground Black Pepper
• 1 Tablespoon Garlic
• 2 packages (8 1/2 Oz. Size) Quinoa And Brown Rice (I Used Seeds Of Change Organic), Divided
• 1 package (6-8 Count) Portabella Mushrooms Sliced
• 4 whole Medium Sized Chicken Breasts
• 2 cartons (12 Oz. Size) Cream Of Mushroom Soup (I Used Pacific Organic)
• 8 ounces, weight Organic Mild White Cheddar Cheese

1. In a skillet, heat up olive oil.
2. Meanwhile, season both sides of the chicken breasts with rosemary, basil, salt and black pepper.
3. Place in skillet just to brown, flip and repeat on other side.
4. Add garlic to skillet.
5. In a medium casserole dish, take 1 package of instant quinoa and brown rice and lay out in the bottom of the dish.
6. Then arrange portabella mushrooms on top.
7. Once chicken is done browning, put chicken next to mushrooms.
8. Pour cream of mushroom soup over the chicken.
9. Add the remaining package of quinoa.
10. Bake for 20 minutes at 375 degrees F.
11. Meanwhile, grate cheese.
12. After 20 minutes, pull out your casserole, sprinkle cheese on, and place back in the oven for an additional 15 minutes or until chicken is thoroughly cooked.
13. Partake in the smell of your delicious creation.
14. Eat!

olive oil, rosemary, basil, salt, ground black pepper, garlic, quinoa, mushrooms, chicken breasts, cartons, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/portabella-cream-of-mushroom-chicken-with-quinoa-and-brown-rice/ (may not work)