I know your time is valuable and I wanted to share an EASY and QUICK recipe that is also INEXPENSIVE.
Times are tough and your dollars and time are stretched beyond the breaking point, I get that. I’ve been there in the trenches with you.
Being a solitary parent for 18 years with two boys who LOVED to eat was not an easy road. I worked up to three jobs at a time to make sure they had what they needed in life and bland food wasn’t an option.
Inexpensive doesn’t mean tasteless and this recipe is going to prove that. I have changed it up over the years based on living a better life than before but the concept is still the same.
This is the basic recipe but If you'd like my Thrivalist twist on it leave me a message and I would be more than happy to share it with you. honestly. out of this world goodness either way.
This recipe will serve 4 with possible leftovers to freeze depending on how hungry your monkeys are.
8 chicken thighs or 4 chicken breasts or mixture of the both
1 – 284 ml mushroom soup
284 ml milk
1 + ½ cups shredded cheddar cheese (reserve ½ cup to be used for topping)
1 tsp each salt and pepper
1 tbsp oil
2 cups of bread crumbs or crushed crackers
Reserved ½ cup of reserved shredded cheese
Preheat oven to 400 degrees.
Dice up the chicken into small bite sized pieces and season with the salt and pepper.
*The choice is always yours which is what I Love about cooking and creating recipes. If you don’t want chicken use beef, tofu, or broccoli, the sauce is so good that it doesn’t need any of those. For today however were using chicken.*
In a large frying pan heat on high heat and add 1 tbsp of oil of your choice. I prefer coconut oil but have used olive oil and vegetable as well. A small pad of margarine or butter works well too. Once the pan is hot put your seasoned, diced chicken in an even layer across the bottom. Let it brown up for 3-5 minutes. Reduce to medium high heat. Give it a quick stir and let it cook for another 3-5 minutes. Make sure that you scrape off all of the toffee brown bits on the bottom. Turn the heat off and add the can of mushroom soup to the cooked chicken. Fill the can with milk and add that too along with the cup of cheese.
Mix this around and place into a rectangular oven proof baking dish and sprinkle on the bread or cracker crumbs. Sprinkle with cheese and bake for 20-25 minutes until bubbly and golden.
While the casserole is baking you can make your rice, pasta or potato to accompany it. I’ve even eaten this over a slice of toast and it was pretty damn tasty.
2 cups jasmine rice
3 cups water
1 tbsp butter or margarine
Pinch salt and pepper
Rice can seem intimidating to a new cook but most find it’s really is so easy to make and once you try it you’ll be hooked. If you’re not comfortable or have only 5 minutes to spare, MINUTE RICE will work just fine.
The ratio I use is 1 cup of rice to 1 ½ cups of liquid.however this allows for left overs.
I only use butter and seasoning if I’m not using chicken stock. this adds flavor to every layer of your dish. Place all ingredients into a medium sized pot and give it a quick stir to break up any lumps. Bring to a boil, cover; turn the burner down to simmer. Let simmer for 10 minutes with the lid ON...NO peeking! Let that steam build up and burst the rice.
Here’s the important part.
Take the rice off the burner after 10 minutes and let it sit and STEAM for another 5 minutes.
Fluff with a fork and enjoy alone or with the droolicious casserole above.
PS. My husband is NOT a "fungi" when he finds out that I've put mushrooms into his food because and detests them but this is one of his favorite dishes.
From The Thrivalists Kitchen to yours.
Let me know how much your family loves this recipe, I look forward to hearing from you!