Here is one of my favourite soccer-momesque recipes.  Which, coincidentially I am making for dinner tonight:

Chicken Mushroom Casserole
So easy, and ready in an hour. Quite tasty for a cold, busy, day.
A few skinless boneless chicken breasts
1 10 oz can condensed cream of mushroom soup
1 package dry onion soup mix
1 cup butter
1 cup rice
2 cups water.
Few cloves roasted garlic

To roast garlic place three or four peeled cloves of garlic in a piece of tinfoil, drizzle on some olive oil, and make a little tinfoil “hut” so it doesn’t leak. Roast in oven at 400 – 450 degrees for about twenty minutes.

In a 9 x 13 baking dish put melted butter in the bottom. Add chicken breast. Season with salt and pepper. Evenly distribute the onion soup mix over the chicken breasts, pressing it in to the meat. Blob the mushroom soup over each chicken breast, and smear it so it’s evenly coated. Toss in chopped up roasted garlic. Sprinkle rice around the whole casserole dish, Add two cups of water, and bake for one hour at 325 degrees.