Quinoa and Asperagus Chicken

It's official--Pinterest has taken over my life. I resisted for so long, convinced that I'd find myself pinning for hours and accomplishing nothing. While the former part of that statement is totally true, I've actually found some incredible recipe resources through Pinterest.

I rarely follow a recipe to a T, I'm always able to find solid inspiriation in the posts from other Pinners. It's always a great chance for me to try lots of different adaptations and find stuff that works. Plus, finding quick and easy recipes has been a godsend during this busy school year.

This recipe, for creamy quinoa, chicken and asperagus has become a weekly rotation on our dinner menu. It's easy, delicious AND you can make it ahead of time.

Quinoa and Asperagus Chicken

• 4-6 chicken breasts, depending on size
• 1 bunch of asperagus, trimmed
• 2 cups quinoa, cooked
• 1 can cream of mushroom soup
• 1/2 onion, diced
• 1 cup mushrooms, diced
• 1/4 milk
• salt and pepper
• 1/4 cup parmesan cheese

1. Spray a 9x13 baking dish with cooking spray. Spread the cooked quinoa on the bottom of the dish.

2. Make a layer of asperagus on top of the quinoa.

3. Wisk together soup, milk and vegetables. Pour of half of the mixture over the asperagus.

4. Salt and pepper the chicken breasts and place them on top of the asperagus.

5. Pour the rest of the soup mixture on top.

6. Sprinkle with cheese.

7. Bake at 375 for 30 minutes or until chicken is cooked through.