This week we’ve been taking about how-to avoid take out. I shared some things my family does to help us eat in more often here and Jessica shared a little about her story along with a recipe her family loves here.
Jessica is back with another recipe and in perfect time. Chicken is on the menu and on sale this week at both Cub and Rainbow. Stock up since the price is right, then double or triple this recipe to have some to stash in the freezer for an I-don’t-have-anything-planned-for-dinner-type of day.
1 pkg chicken pieces- drumsticks, thighs or breasts (approx 1½ lbs)
1 cup uncooked brown or white rice
1 pkg. French Onion Soup Mix (Carrie here: Aldis and Walmart have the best everyday prices for this soup mix)
1 can Cream of Mushroom Soup
1 ¾ cups of water
1. Spread rice in the bottom of a 9×13 inch baking dish.
2. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
3. Mix Cream of Mushroom soup and water together. Pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil.
4. Freeze now to cook later or bake in a preheated 350˚F oven for 1 to 1½ hours. To heat after frozen, cook in a preheated 350˚F oven for 1 ½ hours. Enjoy!
Carrie here: I think I’ll add some things to this basic casserole recipe like veggies and cheese. Hey, I got 10 bags of frozen veggies free about 6 weeks ago and I am looking for ways to use them up.
Your turn: What kinds of dishes/containers do you use when you make a freeze a casserole like this ahead of time? If you have some family tested cook ahead recipes you’d like to share, please email me here.
This sounds like a good recipe, Carrie. Thanks for sharing it. I have some drumsticks I need to use up in my freezer. I will substitute a cream of something else soup for the cream of mushroom since I’m not a huge mushroom fan. I think it would be good with some veggies too, like broccoli or carrots. Yum!
Hope your staycation w/ your family is going well, Carrie.
My MIL makes it with a box of UncleB’s rice instead of plain rice. And we have to double the rice, since everyone LOVES it!
I teach classes on OAMC, aka Once a Month Cooking. If anybody is interested, let me know. You can see our group “in action” on http://www.kare11.com and do a search for Tidy Tightwads. Thanks for the recipe.
Hi, I live in mexico, I have had this recipe for maybe 28 years now…… it is sooooooo good………. and inexpensive….. thanks! I make the whole batch and have two dinners!……