Recipe: Creamy Chicken & Rice Casserole

This is pretty simple, and very frugal if everything is bought on sale! I buy my rice in bigger bags, so it might be cheaper for me than if you decide to substitute instant or brown rice in your dish. (Have you noticed that I like recipes where items are easily changed around depending on what I have in the pantry? lol)

1 pound chicken, cubed (boneless, skinless)
1 can chicken broth
3 cups rice
1 can cream of mushroom or cream of chicken soup
1 can mixed vegetables
1 cup of milk

Preheat oven to 375.

Make the rice with the chicken broth - I used a rice cooker, but if you don't have one, feel free to make the rice however you normally would.

Cut the chicken into cubes if you haven't already done so, and lightly brown.


Whisk the cream of... soup and milk in a mixing bowl, add in the can of mixed veggies, followed by the chicken.



Place the rice on the bottom of a glass baking dish, evenly spreading it.


Follow with the cream of... mixture, and wrap with aluminum foil so as not to dry out the rice while baking. Bake for 15 minutes.


I made this with the Garlic Cheese biscuits and we were stuffed, with lots of leftovers in our case.

Total cost:
Rice $0.50
Chicken Broth $0.50
can of soup (FM brand) $0.50
mixed veggies $0.50
cup of milk $0.25
chicken $1.88
Total: $4.13 for 6-7 servings