Frugal Recipe of the Week – Baked Chicken and Rice

Frugal Eats: Baked Chicken and Rice

Ingredients:

1 c. plain white rice

1 large pkg. of chicken pieces (legs, breasts, leg quarters)

1 can cream of chicken soup

1 envelope of dry onion soup mix

2 soup cans of water

Directions:

In a large greased covered casserole, place 1 cup plain ole white rice. No

instant, no parboiled, just plain rice. Add a layer of chicken parts. This is

great for those weeks when chicken parts are on sale, like legs, breasts or

quarters. Over the chicken and rice, pour a mixture of 1 can cream of chicken

soup, 1 envelope of dry onion soup mix, and almost 2 cans of water. Use the

soup can to measure. This mixture looks disgusting but that’s temporary. Then

just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20

minutes. Don’t try to shorten it; the chicken will be pink if you do.

It is very easy to double this recipe, and it doesn’t take any longer to cook

doubled!! You don’t have to stir it, brown the chicken, or any of the other

troublesome time consuming things that most recipes ask you to do. Your

children will love this, and probably your husband too. If you have more than 2

children, I would definitely

double the recipe!! Oh, BTW, I did like to remove the skin from the chicken. It

looks neater, unless you really like chicken skin.

Thank you Budget Savvy Diva. Each week Budget Savvy Diva brings us a frugal recipe for the week. Visit her site for more tips of cooking on a budget.

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