Low-Cost Recipes

Daughter here. Years ago, Mom was at the end of her pantry, the grocery money would not drop into the account for a couple of days, but we still needed dinner. She rifled through her collection of recipe books and magazines and found a casserole recipe that she actually had all the ingredients for. She made it. It looked weird. Smelled kind of funny. Everyone (including stepdad and baby bro who would eat just about anything) poked at their food for a bit before trying it.

It was Awesome. It kind of made layers when it baked, but it worked. We all wanted seconds and we're bummed when there were none. A rare 6 out of 6 (3 of us kids, both parents, and a guest who was visiting from out of town.) on Mom's rating scale.

And then she promptly lost the recipe. We knew it involved broccoli, cheese, rice, cream of something soup, and corn flakes. She thinks it was from Taste of Home. We have scoured the Taste of Home website, Pinterest, and friend's recipe stashes, to no avail. It has been almost 20 years, and we have finally found something similar in taste, smell, and appearance. It is under development to get to what we like.

Ingredients:

1 lb chicken, cut up into small bits, or 1 large can of shredded chicken, drained. 

 Daughter checking in again. Mom put a version of chicken pot pie (which we often use the day after Thanksgiving with leftover turkey instead of chicken to use up some of the leftovers) on the blog years ago. It's tasty, it's comfort food, it's fairly easy. But, unfortunately, our local grocery store chain (Giant Eagle) has chicken pot pies in their hot food counter that has such a good flavor to the, for lack of a better word, gravy inside, topped with a circle of puff pastry. We have been trying for years to mimic the taste of it, and despite being given false leads from some of the staff at our local store, we think we have come pretty darned close. To keep with the theme of Low Budget, most everything you could get at a Dollar Tree if need be, but if you want to get the same experience, two items (the fancy cream of chicken soup and puff pastry topping) were bought on sale at Giant Eagle.

Ingredients:

1 can of Swanson's Chicken a la King

1 can of Cream of Chicken with Herbs (regular cream of chicken will work, but the additional flavors takes it to the next level. Store brands don't typically make this flavor, so we get them when on sale)

1 large can of chunk white chicken or 2 small cans

1 can mixed vegetables

1 can peas

1 can sliced carrots

1 roll of puff pastry, or biscuit like topping of your choice (like sheets of crescent rolls with the perforations sealed or biscuit mix poured on top)

If using puff pastry, 1 egg

Preheat oven to 425 F.

In a 9x13" baking dish, mix the Chicken a la King and cream of chicken soup. Open the cans of vegetables and chicken, draining off the liquid. Layer the three cans of vegetables in the baking dish, distributing evenly. On top, layer the shredded chicken evenly. You can mix it together or leave as a layer on top. Top with puff pastry or biscuit topping of choice. If using puff pastry, wisk one egg and use as an egg wash over the top of the puff pastry. 

Bake at 425 F for 30 mins or until topping is fully cooked. Makes 6 servings.

 This is a recipe I (oldest daughter) modified from a recipe that is on the side of a box of Jiffy baking mix. Just a small tweak that I think adds to it. It makes 6 good sized portions, but could make 8 slightly smaller portions, depending on how you divide the casserole dish. The topping is similar to the one that is used in the pot pie recipe, but is both fluffier and more custard like in texture. It's odd to describe, but there have been no complaints. I've actually gotten requests for it, now that we've added it to the recipe rotation. 

Ingredients:

1 10 Oz bag of frozen broccoli

1 large chicken breast, cooked and shredded (about 1 1/2 cups), or 1 10 Oz can of white chicken, drained

1 cup shredded mild cheddar cheese

1 10 or 14 Oz can of Cream of something soup. I use Cream of Mushroom or Cream of Celery

1 cup Jiffy baking mix or Bisquick 

3 eggs

1 cup of milk

1/4 teaspoon black pepper 

1/4 teaspoon salt

Directions:

Preheat oven at 400°F

Spray or lightly grease a 13x9 casserole dish. 

Mix together the can of soup, the chicken, cheese, and broccoli, then evenly distribute in the casserole dish. 

In a bowl, mix together the baking mix, eggs, milk, and salt and pepper. For a kick, you could replace the salt and pepper with a peppery seasoning salt, like Tony Chachere's. Mix well. It should seem runny and have very few lumps.

Pour the baking mix over the filling. Some of the broccoli might peek through. That is fine. Just try to get the crust part as even as possible. It will seep down into the chicken mixture. If you have ever made Cheeseburger In Paradise, it is kind of like that. 

Bake for 35-40 mins. 

List of Ingredients:

• 1 pound Chicken Tenderloins or Strips
• 1 cup Italian dressing
• 1/2 cup Instant Potato Mix (i.e. flakes, not the 'Buds', pre-seasoned "just add water", or powder style mixes)
• 1/4 cup Parmesan Cheese
• 1/4 cup bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Preparation or Cooking Instructions:

Marinate the chicken strips in Italian dressing for at least 4 hours. Remember to turn chicken frequently.

In a large plastic baggie, combine dry ingredients and shake to mix well. Coat chicken with Italian dressing, on both sides, then place 1 to 2 pieces of chicken into the baggie and cover with the mix.

In a skillet, heat 2 tablespoons of cooking oil, or butter if you prefer, and cook chicken over medium heat for 8-10 minutes, turn chicken, cook for 8-10 minutes or until no longer pink.

Garnishments: (optional)

None.

Servings: 6 to 8.

Family Rating: 5 out 5 wanted seconds.

© Carol A. Wells

Our son is a picky eater at times and prefers pot pie type dishes with a slightly thick crust topping versus a thin layer. The following recipe helped us on the crust thoughts while getting the child to eat more of the inner ingredients as a side result. This is also a recipe I often whip together, since it is a breeze to make, on evenings where I am heading out somewhere after supper.

List of Ingredients:

• 2 cups chicken; cooked; cubed
• 60 ounces mixed vegetables; drained
• 28 ounces cream of chicken soup
• 1/4 teaspoon black pepper
• 1-1/2 cups baking mix (i.e. Bisquick)
• 2 eggs
• 3/4 milk
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Preparation or Cooking Instructions:

Combine chicken, mixed vegetables, soup, and pepper. Pour into a greased 13 x 9 baking pan.

Combine remaining ingredients together. Mix well then spread over chicken and vegetables mixture.

Bake uncovered at 400 degrees for 30 minutes or until crust is golden brown. Let stand 5 minutes before cutting and serving

Garnishments: (optional)

None.

Servings: 6 to 8.

Family Rating: 5 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 8 oz loaf of garlic bread
• 4 large, or 8 medium, breaded chicken strips
• 3/4 cup marinara sauce
• 1 cup Italian blend cheeses
• 1/2 cup mozzarella cheese (optional)
• 1-1/2 tablespoons chopped basil (optional)

Preparation or Cooking Instructions:

Place garlic bread, butter side up, on baking sheet. Arrange chicken strips on same sheet. Bake at 425 for 10 minutes or until bread is lightly browned and chicken strips are crispy. Cut chicken strips in half, lengthwise.

Spread marinara sauce onto bread. Lightly sprinkle mozzarella cheese over the marinara sauce, if using. Arrange chicken strips onto bread. Sprinkle with Italian blend cheese and basil. Bake 5 to 10 minutes, at 425 degrees, or until cheese is melted.

Garnishments: (optional)

After dipping into a bowl, sprinkle with shredded Mild Cheddar.

Servings: 4 to 6, depending on what side dishes accompany these open-faced sandwiches.

Family Rating: 5 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 3 cups chicken, cooked; cubed
• 1/2 cup butter; divided
• 1/4 cup flour
• 2 cups milk
• 2 teaspoons low-sodium chicken bullion
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 cups long grain rice; cooked
• 12 ounces processed American cheese; cubed
• 2 cups sour cream
• 1 tube butter flavored crackers; crushed

Preparation or Cooking Instructions:

Spread rice in greased 13 x 9 pan.

In a saucepan melt 1/4 cup butter, stir in flour until smooth. Gradually add milk, bullion, salt, pepper, and garlic powder. Bring to a boil, stir for 2 minutes or until thick and bubbly. Reduce heat and add chicken, cheese, and sour cream. Stir until cheese is melted. Pour mixture over rice.

Melt remaining butter, mix in crushed butter flavored crackers. Sprinkle over cheese mixture.

Bake uncovered at 425 degrees for 10 to 15 minutes. Let stand for a couple of minutes before serving.

Garnishments: (optional)

None.

Servings: 6 to 8.

Family Rating: 3 out 5 wanted seconds.

© Carol A. Wells

List of Ingredients:

• 2 cups chicken; cooked; cubed
• 1 bag of noodles; cooked
• 28 ounces cream of mushroom soup
• 1 cup milk
• 1-1/2 peas
• 1/2 teaspoon black pepper
• 2 tablespoons melted butter
• 4 tablespoons bread crumbs

Preparation or Cooking Instructions:

Combine chicken, soup, milk, peas, and pepper together then gently stir in noodles. Pour contents into greased 13 x 9 baking pan. Bake at 400 degrees for 20 minutes.

Combine bread crumbs and butter together. Sprinkle on top of casserole. Bake for additional 5 minutes.

Garnishments: (optional)

None.

Servings: 6 to 8.

Family Rating: 4 out 5 wanted seconds.

© Carol A. Wells

I make this particular recipe twice a month, as my children love it, and have yet to have any leftover. I switch between medium or mild salsa and what cheeses I use on top to help have it a little different each time.

List of Ingredients:

• 1-1/2 to 2 pounds chicken breasts; cooked and cut into 1/2 to 1-inch cubes
• 1/2 cup green peppers; chopped
• 1/4 cup onions; chopped
• 2-1/2 cups instant long grain rice; uncooked
• 1-1/2 to 2 cups frozen corn (or 11 ounces canned corn; drained)
• 1 teaspoons sodium-free, or low-sodium, chicken bullion
• 1 cup water
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon black pepper
• 24 ounces salsa
• 1 cup shredded Monterrey Jack & Colby cheeses, Mild Cheddar, or Taco/Mexican Blend Cheeses (your choice)

Preparation or Cooking Instructions:

Combine chicken, green peppers, onion, salsa, bullion, water, salt, pepper, and corn into a large dutch oven or deep skillet. Bring to a boil then reduce heat to medium. Stir in the rice, cover, and remove from heat.

Let stand for 5 minutes or until the rice asborbs the liquid. Fluff with a fork. Sprinkle cheeses over the top, cover, and let stand for 3 minutes or the cheese is melted.

Servings: 8.

Family Rating: 5 out 5 wanted seconds.

To cut this recipe in half, for the lack of a better phrase, use the following mounts: 12 ounces salsa, 1/4 cup of green peppers, 1-1/2 cups instant rice, and 1-1/2 pounds of chicken. No need to reduce the other ingredients.

© Carol A. Wells