I have been on a bit of a health kick since February of this year. It is basically clean eating, and after the initial three weeks with little energy I now feel great! I am really enjoying my new lifestyle because I feel stronger than ever before, and I have the energy to keep up with my four children and the demands of running a house (most of the time, at least!)
I don’t know how mothers manage without eating clean and working out. I just felt like napping a lot, felt sluggish and must have wasted a lot of time. Anyways, while I am loving clean eating and practice it most of the time, I am not a zealot. Sometimes my body craves a good, carb-laden feed and that goes down just as well! I feel a contented, full feeling and can sleep heavily that night. It can also be quite time-consuming chopping vegetables all the time and doing the work required to make them tasty without adding fats, sugars or artificial flavours. Sometimes, you just need to make something quick and easy, otherwise, dinner won’t be happening and you’ll be heading to McDonald’s anyway.
My Grandma’s recipe book is a great go-to for me when I crave some carbs and fats or sugar. I don’t think clean eating was a concept in her day, lol. This Chicken Supreme recipe was just what I was looking for in a convenient and tasty, non-cleaning eating weeknight meal.
Instead of buying a cooked chicken, I popped one in the oven and roasted it fresh. I did this earlier on in the day so it had cooled by the time I was ready to assemble dinner. I simply pulled the chicken to pieces in a dish, placed on the asparagus and poured over the the soup and cream mixture. On went the grated cheese and paprika and into the oven it went!
Around 20-30mins later the Chicken Supreme was ready. I served mine with some white rice and cauliflower rice (couldn’t quite escape the clean eating). Yum! Everyone enjoyed dinner, although some of my kids were picking out the asparagus.
I recommend Chicken Supreme for a tasty and convenient mid-week family meal. Enjoy!
- 1 cooked chicken
- 1 tin cream of mushroom soup
- 1 tin asparagus spears (cuts may also be used)
- Pinch of paprika
- Grated cheese
- Pull the chicken to pieces and arrange in a shallow dish with the drained asparagus spears or cuts.
- Mix the soup and cream in a bowl and pour over the chicken.
- Top with grated cheese and a sprinkle of paprika.
- Put in the oven at 430F (220C) until warm through and the cheese is crusty looking. This is very nice served with rice.