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Homemade Chicken and Rice with Apricot Acorn Squash

I pulled out some stuff from the freezer. Celery. Shredded Chicken. Chicken stock.

Then went looking for a new way to use it all up.  I found this recipe [3] on Katie’s Kitchen Stewardship.  And I went from there.

Then chopped some fresh carrots and onions.

(When I probably should have been taking a nap…as 2 boys were napping and the other was at school.)

But I’ve missed cooking.  So I cooked.

(But I don’t think I’m quite ready to cook and blog about it every night. Not just yet.)

I’ll be ready soon.

Oh. And the Apricot Acorn SquashThat’s a keeper of a side dish!!!

Homemade Chicken and Rice with Apricot Acorn Squash

Adapted from: Katie’s Kitchen Stewardship [3]

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 120 minutes

Ingredients

  • 2 1/2 cups homemade chicken stock [4] (free)
  • 1 1/2 cup brown rice ($.60)
  • 1 cup chopped celery ($.20)
  • 1 small onion, chopped ($.30)
  • 2 carrot sticks, peeled and diced ($.20)
  • 2 cups of cooked and shredded chicken [4] ($1.50)
  • Salt and pepper, to taste
  • 1 large acorn squash, halved and seeded ($1.12) About 2 lbs…been on sale for $.49/lb!
  • 1 Tbsp butter or margarine, softened (I used dairy-free) ($.10)
  • 3 Tbsp Smuckers Apricot Preserves ($.50) (Not gonna lie…I got these free from when I was at Smuckers [5]…but I’ll include the estimated cost into the recipe)

Directions

  • Cut acorn squash in half lengthwise and remove seeds.  Place upside down in glass baking dish with 1/2 inch of water and cover with foil.  Bake at 350 for 35-45 minutes.
  • In large saucepan, combine chicken stock plus 2 cups of water and bring to a boil.  Add brown rice and return to boil.
  • Cover and reduce heat to medium.  Cook for about 20 minutes.
  • Add chopped celery, onion and carrots and stir into the rice.  Cook for another 20-30 minutes, or until rice is tender. If need be, add 1/2 – 1 cup of water to prevent from drying out. Once rice has cooked, add in the shredded chicken. Season with salt and pepper, to taste.
  • In a small bowl, combine softened butter or margarine with the apricot preserves.  After squash has cooked for 35-45 minutes, remove from oven, flip over the squash (using a hot pad!) and spoon the butter/preserve mixture into the squash.  Using a fork, poke a few holes into the squash flesh, so that when the butter/preserve mixture melts, it can get deep down into the squash! Return to oven and continue baking, uncovered, for 20-30 more minutes, or until squash flesh is tender all the way through.
  • Serve Chicken and Rice with Apricot Acorn Squash.

Cost $4.52