Frugal Eats: Baked Chicken and Rice
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
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.