This recipe is adapted from one by an e-maginary friend, whose EXCELLENT cooking blog can be found at http://eatathomecooks.com. I combined her recipe with a recipe I already had (primarily drawing from hers), and it was really yummy!
Ingredients
Pre-heat the oven to 350. In a large casserole dish (I used a 9"x13" Pyrex dish), spread chicken evenly across the bottom. Sprinkle frozen vegetables on top, then cheese, then rice. Mix cream of chicken soup with chicken broth, add seasonings if desired, and pour over the top. Bake uncovered for 1 1/2 hours, or until liquid has been absorbed by broth.
Serves: 6-8
Cost per serving: $1.78 - $1.34
I could have made this more inexpensively by using chicken thighs instead of breasts ($2.78/lb vs. $3.99/lb), using the store brand of cream of chicken (or making my own!) and using non-organic chicken broth (or, again making my own). I am hoping that one of these days I will get a nice, big, stand-alone freezer, and then I will have room to store home-made soups and stocks, which I expect will save us a bunch of money in the long run. :-)
- ~ 1 lb raw boneless, skinless chicken breasts, cubed ($3.99)
- 1 C. organic brown jasmine rice, dry ($0.25)
- 1 C. shredded (extra sharp) cheddar cheese (~1.50)
- 1 lb. bag frozen veggies ($0.97)
- 1 can cream of chicken soup ($1.49)
- 1 32oz box organic chicken broth ($2.50)
- salt & pepper to taste (negligible)
Pre-heat the oven to 350. In a large casserole dish (I used a 9"x13" Pyrex dish), spread chicken evenly across the bottom. Sprinkle frozen vegetables on top, then cheese, then rice. Mix cream of chicken soup with chicken broth, add seasonings if desired, and pour over the top. Bake uncovered for 1 1/2 hours, or until liquid has been absorbed by broth.
Serves: 6-8
Cost per serving: $1.78 - $1.34
I could have made this more inexpensively by using chicken thighs instead of breasts ($2.78/lb vs. $3.99/lb), using the store brand of cream of chicken (or making my own!) and using non-organic chicken broth (or, again making my own). I am hoping that one of these days I will get a nice, big, stand-alone freezer, and then I will have room to store home-made soups and stocks, which I expect will save us a bunch of money in the long run. :-)
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