KALEIDOSCOPE

When the temperature drops, the clouds roll in, the sun stays out for shorter periods, and the snow starts to fall, my taste for comfort foods sky-rockets.  When my husband and I first got together, he had a number of recipes in his head.  The following is one of his comfort food recipes that we have made into a recipe for two.

INGREDIENTS

2 russet potatoes

2 – 3 servings of frozen beans

4 chicken thighs

1 can of cream of mushroom soup

1 / 2 can of water

Cube the potatoes and place them in the bottom of a 2 – 3 quart casserole dish.  Top with the beans, still frozen.  Lay the chicken thighs on top of this.  Mix the can of soup with 1 / 2 can of water and pour over the chicken.  Bake 400 covered for 1 hour. Uncover and bake till potatoes are tender and chicken is done.

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