Day 2 of our eating home cooked meals for 40 days and I have to tell you both meals have been under $15, with leftovers for both Jeff and my lunches. I can see we will be saving money! And, I am 2 for 2, as far as the family is concerned. They loved this casserole and it was so easy!
What I had:
- 3 chicken breasts (pick size for your family, it doesn't matter for this recipe)
- 1 cup uncooked, rinsed rice (I used basmati because that's what I had, you can use brown, long white)
- 1 cup cooked quinoa
- 1 lb mushrooms chopped (not too fine, you don't want them to disappear in the creamy sauce)
- 1 small can of cream of mushroom soup
- 1 small container of heavy whipping cream
- Salt, pepper, garlic, parsley,m whatever spices you like to taste
What I did:
- Spread the uncooked rice in the bottom of a 9X13 glass baking pan
- Spread the cooked quinoa over it
- Placed the chicken breasts over the quinoa
- Sprinkled the breasts with salt & pepper
- Mix the soup & cream in a mixing bowl, added the spices till I liked the taste. I had to add a little more water to make it runnier
- Pour this mixture over the rice, quinoa & chicken
- Bake for 60 minutes @ 350 degrees (I had really thick breasts so needed 5 more minutes
- Serve with any roasted/sautéed/boiled/raw vegetables your 6 year old will eat (or swallow whole as my kid to his asparagus pieces)
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