Chicken Rice Casserole we make this at least once a month
if it comes out a little too soupy, add a little more rice the next time.
Ingredients
Cream of Mushroom Soup
1 1/3 Cup Water
3/4 Cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen mixed vegetables
4 Skinless, boneless chicken breast halves
1/2 Cup Shredded Cheddar Cheese (I used cheddar and monterey jack)
Stir the soup, water, rice, onion powder, pepper, and vegetables in an 11X18 baking dish (2-quart) shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375F for 50 minutes or until the chicken is cooked through and rice is tender. (I cooked it at 350 for a little over an hour.) Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
1 package chicken breast tenders
2-3 Tablespoons dijon mustard
1/2 cup breadcrumbs
2 teaspoons Italian herb seasoning (or use Italian seasoned breadcrumbs)
2 Tablespoons grated parmesan
salt & pepper
Remove chicken from package and put on a large plate. Brush both sides of chicken tenders with the Dijon mustard.
Mix the breadcrumbs, parmesan, and seasoning in a shallow dish.
In a large non-stick skillet, heat 2 Tablespoons butter and 1 Tablespoon olive oil over medium heat.
Dredge the chicken in the breadcrumbs and place in skillet. Cook until golden brown, about five minutes each side.
Serve with some brown rice or couscous (use a boxed mix) and some steamed frozen veggies.
Frozen Chicken Breasts
Canned Cream of Chicken
Canned Green Chilies
Canned green enchilada sauce
Pepper Jack or Monterey Jack Cheese
Soft corn or flour tortillas
Boil Chicken until cooked and then dice, or cook longer if you want to go to the trouble of shredding it.
In a greased casserole dish, repeatedly layer all of the ingredients except for the enchilada sauce and enough cheese to top. Remember to start layering with the cream of chicken and end with tortillas.
Top with enchilada sauce and remaining cheese
Bake at 350 until hot in the middle, cheese is browning, and liquids are slightly boiling.
*Always start layering casseroles with a wet ingredient (cream of chicken) so that the bottom has enough moisture to boil rather than burn.
** You can roll the enchiladas instead of layering for a more proper presentation, but it all tastes the same in the end.
My first cookbook was the early-mid '50s edition of the Betty Crocker Cookbook for Boys & Girls – still out there in updated editions (plus a Kindle facsimile of the original).
You can (another standard suggestion of mine) go to a library and take a few out for a test drive before buying something you like.
If you want something more male-oriented, head for the camping/fishing/outdoor skills section. The Boy Scout “Cooking” badge:
Peel and wash about two pounds of potatos.
Cut into bite sized pieces, they don’t have to be uniform.
Put in a pot of cold water, add a dash of salt and boil until largest pieces are tender.
Drain off all but about one inch of the water, add about a quarter stick of butter and enough evaporated milk to come to just the top of the potatoes. You could probably use regular milk, it just won’t be as thick. Lower the heat and let come to a simmer. Add some chopped or minced garlic, I use about a heaping tablespoon but I really like garlic. A little salt and pepper and then the best part- start adding cheese. I don’t know how much, if I am using American cheese about 5-6 slices but you can use any kind and even mix them up.
I really like cheddar and I’d shred it first.
As the cheese melts start stirring it in kind of being careful not to smash up the potatoes.
It makes a thick creamy potato soup.
If it’s too thick you can add more water.
Spoon it into a bowl and
Then you can start doctoring it up by adding bacon bits or sour cream. Sometimes I cut up carrots and and boil them with the potatos, sometimes I’ll add a can of corn while it is simmering. My mother has made it and thrown in a bag of frozen mixed vegetables. You could add cooked broccoli or asparagus, or some chunks of cooked ham.
Tilapia fillets are sold widely, frozen for good home storage, and cheap for protein. I like to thaw and season (Old Bay is a classic) and then coat both sides lightly with mayonnaise, or a mayo/mustard combo. Press chopped nuts into the coating (I like almonds best) and bake in a 350 oven for about 10 or 15 minutes. When the nuts are browning and fragrant, the fish will be done (because tilapia is so thin) and while you cannot taste the mayo it keeps the fish very moist.
If you have a toaster oven, you can cook just one at a time for smaller individual meals. I fact, many of the family/crowd sized casserole and other baked dishes can be similarly scaled down for a toaster oven.
This recipe can be made larger, but these amounts will make a couple of servings:
Boil 6-8 oz of wide flat noodles
Brown half a pound of ground beef with half a large onion chopped into large pieces
Add a few shakes of cumin and/or chile powder and/or thyme (if you make chili, you have the right spices)
Pour in one can of diced tomatoes
Drain the noodles, reserving a little water, and add them to the meat mixture
Add as much of the reserved pasta water as needed to make the consistency you like
If you want to get fancy, you can put vegetables into the mix. Frozen peas work well, or corn or maybe chopped bell peppers.
I prefer very simply roasted chicken so I mostly do what bump said, but I also slide some butter under the skin on the breasts. Add whole small potatoes to the pan to roast along with the chicken while you’re at it.
One thing I’ve been doing lately is trying out the packaged herb blends made by companies like McCormick and Knorr. They should be available at any supermarket, probably near the gravies, stuffing, etc. This week I got the “herbes de Provence” package, mixed half of it it up with a little olive oil and slathered it on a chicken before putting it in to roast… put the other half, dry, inside the cavity. Voila – Chicken Provencal a la <your name here>!
There’s one that comes in a little tin, I think it’s the Kroger brand, and it’s pretty great. Sadly, I can’t think of the name. It’s just a nice poultry rub. I used to make beer can chicken with it.
:dubious: What kind of stores do you shop at? I live in Podunk, Appalachia and can buy those things at Walmart–if that doesn’t count as commonly available, I can’t imagine what does.
Yep, and also others directed to single young folk: one or two portions rather than family-sized, keep it simple, but they also teach you how to make it pretty if you have guests.
Be warned that this method can (and usually will) produce a lot of smoke. If you put a roasting pan of water below the chicken to catch the dripping fat, that will avoid the smoke issue. But it’s my favorite roast chicken method.
I don’t know how big Podunk, Appalachia is or where Frazzled lives, but in my town of less than 1,500 people there is only one grocery store and it doesn’t carry such things and I’m not going to drive 20 miles to the nearest town that does have a bigger store just to get those items.
Just an FYI, the US is a big country and not everything is going to be like it is in your area.
The water boils faster if you don’t add salt right away. Add it after the water is boiling.
