Tuesday, May 11, 2010

Monday's Cooking

So, last week, I posted that I had a menu plan for the week and would update it as to my success with keeping to the menu. On the first day, I broke it. oops. We had pizza rather than whatever I had planned, which I can't even remember. On Saturday, I served leftovers.

On Sunday, I returned to the planned menu. We had dinner with the family.

On Monday, I cooked the chicken casserole. Here's the recipe:

Chicken and Rice Casserole

1 can Campbell’s Cream of chicken soup
1 can Campbell’s Cheese or cheese and broccoli soup
For creamier version add
1 can Campbell’s cream of mushroom or celery soup
3 cups Minute rice
3 Cups chicken Broth or water (add salt to taste)
1-½ cups chopped broccoli (we use frozen I would steam it first if you use fresh)
½ lb - 1lb chopped or shredded chicken
2-3 cups Shredded cheddar cheese

Boil chicken broth/water. Add rice lower heat and cover for 5 minutes or until there is no more liquid left. Add cans of soup, Broccoli, and chicken spread into 3qt casserole pan and cover with cheese. Place in the oven for 20-30 minutes (or until cheese is melted and golden brown). To spice it up add Salsa and sour cream as a topper.

I cannot take credit for this recipe as I snagged it from a $5 Meals thread on a forum I visit. To modify it, I added a bit more chicken and cooked jasmine rice in my rice cooker with water rather than chicken stock.

Verdict: Definitely doable. Everyone ate it and liked it. King Crafty said, "that looks sinfully delicious." I split it into two 2 Qt casseroles and froze one for later eating. It still served 4 adults, even cut in half. We'll keep this recipe.

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