Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today’s article is going to be about a heartier meal: chicken mushroom rice.
To make this recipe, you will need chicken, mushrooms, rice, cream of chicken or mushroom soup, milk and onion soup and dip mix. Perdue brand chicken thighs or drumsticks (bone-in and skin-on) are $2.49 per pound, with the package having four thighs or five drumsticks.
Each package is roughly four to six dollars, with $5.45 being a good estimate. While Kroger brand is $1.99 per pound, the Kroger brand has too many thighs/drumsticks for you to use if you are by yourself. Kroger brand whole white mushrooms are 2.51 after tax.
Baby Bellas are a couple cents more expensive if you prefer the flavor more, but whole mushrooms are less expensive than the sliced ones. Kroger brand rice is 16 ounces for $1.10. Bigger bags are available if you see yourself making a lot of rice.
Kroger brand cream of chicken or mushroom soup can be bought for 88 cents per can. Kroger brand milk, in any variety, is $1.41 a pint.
Finally, Kroger brand onion soup and dip mix is 98 cents a box. Optional, a bundle of fresh green onions is 65 cents, and freeze-dried chives are $3.60.
Without accounting for spices, the total cost to get all the ingredients is $12.33, and the cost per serving is $2.77, as this recipe has four servings, and you will not be using all your rice or milk.
To create this dish, you will need tinfoil to cover your dish. Tinfoil costs $1.89 before tax.
Preheat your oven to 350 degrees Fahrenheit. Spray down a lasagna dish, pour one cup of rice, or half of your rice bag, into the pan and shake it even.
Take one packet of onion soup and dip mix and sprinkle it evenly over the rice. Place your chicken over the rice. Open your pack of mushrooms, then tear them one by one, and place them where the chicken does not cover the rice. In a separate bowl, thoroughly mix half a pint of milk with your cream of chicken or mushroom soup, and then pour the mixture over the chicken, mushrooms and rice.
Then, sprinkle another packet of onion soup and dip mix over the dish. If you would like to add chives or green onions, now would be the time.
Cover the dish with tinfoil, and then bake covered for an hour and a half. When the cooking is done, remove from the oven, then shred the chicken off the bone and mix well. Plate and store leftovers.
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