Chicken Rice Casserole
Ingredients:1 can Cream of Chicken Soup
2 cups Instant White Rice
1-2 lbs. Chicken Tenderloins or 4 Boneless, Skinless Chicken Breasts
Directions: Pre-heat oven to 350°. Mix can of soup with 1 can of water in 13 x 9 baking pan. Add in the Instant Rice and set in the chicken. Bake for 30- 45 mins. til most of liquid is absorbed by rice and chicken is cooked thoroughly (no longer pink, 160° in center). Serves 4-6
You can also add in a couple pats of butter and some lemon juice for flavoring.
Before
After
Side dish ideas: mixed vegetables, green beans, salad
bread and butter, garlic bread, dinner rolls
Cost of main dish:
Soup- .89¢ for store brand
Rice- $2.98 for store brand box, I used 4 servings so approx. .66¢ worth
Chicken- $4.10 ($2.99/lb.)
Total (will vary depending on food prices at your local store)- $5.65
1 Comments:
You had me at easy and cheap:)
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