What’s For Dinner? Sunday Dinner Chicken & Rice

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You know how there are some stages of your life when hanging out in the kitchen cooking up an awe-inspiring meal is such a treat?  And then, along come other stages where hanging out in the kitchen is nothing but an awe-inspired feat?  Yup . . . that’s where our family is at these days.

 

With three kids at home all day long, as well as the end of baseball season, a very full gymnastics schedule for my daughter, and a crazy busy five year old who wears me out all day long, just getting dinner on the table is nothing short of a tiny miracle around here.  So, rather than cooking amazing recipes that require me slaving in the kitchen for hours, this summer I’m sticking with back-to-basics easy recipes that just manage to make it onto the table.  With less than five ingredients, this one fit the bill, and would also be a great simple recipe to make on Sunday while you’re away at church!  I’m not sure it’s the greatest recipe I’ve ever eaten, but it’s easy, cooked while we were out this afternoon, and cost less than $10 to eat at home.  For this stage of my life, I’ll take it.

 

 

 

Sunday Dinner Chicken & Rice

Ingredients

  1. 1 1/2 pounds boneless skinless chicken breast Perdue Fit & Easy Chicken Breast, 2.99/lb at Publix, or Kroger Boneless Skinless Chicken Breast on sale $1.88/lb.
  2. 1 can cream of chicken soup Use $.40/1 Campbell’s Condensed Soup from 4/1 SS
  3. 1  can cream of celery soup Use $.40/1 Campbell’s Condensed Soup from 4/1 SS
  4. 1 1/2 soup can water
  5. 1 package onion soup mix
  6. 2 cups uncooked instant rice Minute Rice Advantage Buy $1.88

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Directions

  1. Lightly butter 9×13 casserole dish.
  2. Mix together cream soups, 1 1/2 cans of water, and rice.
  3. Cover the bottom of the casserole with rice and soup mixture.
  4. Place chicken breasts on top of rice.
  5. Sprinkle dry onion soup mix over chicken.
  6. Cover with foil, bake in oven for 3 1/2 hours at 225 degrees, making sure chicken is cooked through.
  7. Serve.

Serve with. . .

 

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Comments

  1. I wonder if you could put this in the crock pot?

    • I wondered about that too… if anyone knows I’d love to hear (I almost tried it, but was afraid it might burn… I’ve had some rice recipes do that in the crockpot!) Let me know if you try it!

  2. Sheila W says:

    If you are going to put in the crockpot I would wait till a little before you are going to eat to add the rice. Minute rice cooks fast and the sauce will be hot so it wont take long.

    • That’s a good idea Sheila – I think it would be so convenient in the crockpot but things definitely cook differently in ~ thanks so much for sharing!

  3. Good Morning, This recipe sounds delicious but it is for 7 servings. I am a senior citizen and there is only my self and my husband. Very hard to find recipes for only two people.

    • I’ve heard that it freezes well Peggy ~ but I think you could also divide it in half (just use one can of cream of chicken soup), and still have an inexpensive simple dinner for the two of you!

  4. Jodi Campbell says:

    This is alot like the one that is my stand-by. I also sometimes add mushrooms ( our family loves them)-either canned or fresh and some broccoli flowerets to add color.

  5. I’ve made a recipe very similiar to this one since 1970. My recipe calls for one cup of white wine instead of the water. Mine also cooks at 350 degrees for 2 and 1/4 hours. I put it in a large Corning Ware casserole and cover it with heavy duty foil and then put the lid on so it seals it up nice and tight. I prefer chicken legs so I use those plus a couple of breasts but definitely use skinless so the onion soup mix gets to the chicken meat. It’s so yummy! This is the best dish for company cause you can put it in the over before guests arrive and the house smells wonderful. Add a salad, vegetable, and rolls and it’s dinner time.

    • Love that Susan! I may try it with the chicken legs next time…. and I thought about substituting the water with broth as well, but hadn’t thought of trying out white wine. It definitely made our house smell yummy, which is why I love recipes that cook up after a few hours at home! :)

  6. Margaret says:

    Is the time for baking it right on this recipe? It seems like an awful long time to cook chicken …. 3 1/2 hours?

  7. I have all of these ingredients on hand, but I only have regular rice. Can I use it instead? Should I cook it first? This would be great at my house. I just had a baby, and now have 2 kids 2 and under, so I need easy dinner ideas that don’t always have to be cooked at the last minute because I may be busy feeding or changing diapers, etc. I could start this one early and it would be ready at dinnertime.

    • Melanie says:

      My mom made this recipe all the time as a kid and back then you didn’t have the minute rice. (1970’s) Maybe add a cup or 1/2 a cup more of water, wine or broth which ever you prefer. It should still work. Makes my mouth water. Yum

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