Golden Chicken & Rice Casserole

 

How often do you think about portion sizes?  Most experts say, for proteins, a portion is about the size of a deck of cards or the palm of your hand.  If you go by that measurement, then most chicken breasts are two portions.  But, cut one in half and it doesn’t look like much.  If you boil it and then shred the chicken, it looks like a much bigger serving.  I know it’s just a trick of the eye, but it stretches the budget.  I recently purchased a package of three boneless, skinless chicken breasts.  I boiled them with garlic, pepper and a little salt.  I shredded the chicken and used half of it the first night in a huge portion of stir-fry with rice and vegetables.  I used the other half in this casserole.  So, three chicken breasts that would have been three servings if cooked alone, became dinner for four people over two nights.  How do you stretch your food dollar?

Golden Chicken & Rice Casserole

2 cups cooked chicken, shredded

1 can Golden Cream of Mushroom Soup

1 cup cooked mixed vegetables

1 cup cooked brown rice

2 tablespoons sour cream

1 can sliced mushrooms, drained

1/2 cup shredded Colby cheese

2 tablespoons milk

1/4 cup French’s Fried Onions

Pre-heat oven to 375 degrees.  Mix all ingredients except onions. If you didn't use leftover chicken that was previously seasoned, add salt, pepper, and garlic powder to taste.  Pour into casserole dish.  Bake uncovered for 30 minutes, until bubbly.  Top with onions and continue to cook 5-8 minutes or until onions are golden brown.