Mexican Chicken Skillet

by Erin, The $5 Dinner Mom on April 6, 2009

This recipe can now be found exclusively in The $5 Dinner Mom Cookbook.
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{ 12 comments… read them below or add one }

SparkleFrog April 6, 2009 at 9:46 pm

Love this blog – you have just been added to my favorites. My grocery bill is insane, this is what I need to be doing.

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Rebecca April 7, 2009 at 6:13 pm

I usually freeze black beans after I cook them… so is that 3 cups cooked? 4 cups cooked?

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elena Dean April 21, 2009 at 5:36 pm

yummy

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Letty Haley April 23, 2009 at 9:26 am

Made this lastnight for dinner and it was a big hit. Thanks for sharing and can’t wait to try more of your $5 recipes!

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Aimee April 25, 2009 at 5:41 pm

Made this for dinner last night and we ate it in tortillas…YUMMY! In fact it was so yummy that my hubby and I had leftovers for “brunch” today!

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Anne McAuley April 26, 2009 at 1:29 pm

This is a variation of a weight watchers recipe that I love and we use brown rice to be a little healthier.

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Rebecca April 28, 2009 at 8:26 pm

I notice you use white rice a lot. Do you use brown rice and how can you use it in this and other recipes and have it be cost effective?

Thanks,
Rebecca

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Sherryb May 1, 2009 at 10:34 am

I found this site while searching for cheap meals. My hubby Michael and I are two happy (newly) married Christian people blessed by God!!! We recently moved to East Texas and my son just went into the airforce. We are working out a budget on one income and a small retirement check. I have started gardening and hope to grow enough to freeze, can and give away to family, friends and the needy in our community. I LOVE to cook and am trying all kinds of new recipes and coming up with a few of my own to be able to budget better. My daughter is a single mom who lives and goes to school in Louisiana and I will have my 8 yr old granddaughter for the summer while she works. I am going to teach her to cook and garden while she is here. (This is great because she is VERY hyper and I hope to keep her VERY busy!

Wednesday night I baked a medium sized whole chicken (bought on sale for 69 cents/lb) with garlic, lemon, fresh thyme (from my herb bed), salt and pepper. Mike and I had a piece of the breast, brown rice pilaf cooked with onions (from my garden) ,grated carrots and chicken broth and had some steamed asparagus (on sale for $1.50/lb) on the side. You can serve with steamed broccoli or grean beans if you like. I also baked a blackberry cobbler made with fresh blackberries I picked the day before from my side yard.

Last night I made a creamy chicken and rice casserole. I preheated the oven to 400 degrees and sprayed a 9 x 13 casserole dish with non-stick spray. I then made a cream sauce with 3 tbsp butter, 3 tbsp flour and about a tbsp of fresh thyme, whisking about 3 to 5 minutes over medium heat. I then added 1 cup of chicken broth and 1 cup of milk whisking in slowly and stirring often till slightly thickened. I stired in 2 cups of diced cooked chicken (I used the rest of the white meat from the leftover roasted chicken) a tsp dried parsley and some salt and pepper and removed from heat. I then took the leftover rice pilaf (heated in microwave) and spread in the bottom of the casserole dish followed by 3/4 cup of frozen peas (thawed, bought on sale for $1 for a 12 oz bag) Then I poured the cream sauce over the rice and dotted with 1 tbsp butter cut into small pieces. I sprinkled 1 heaping tbsp of bread crumbs mixed with 1 heaping tbsp grated parmesean cheese over the top and baked for about 25 to 30 minutes till bubbly and lightly browned. We had a small second helping (couldnt resist) so I froze the rest in a small container for Mike while I am out of town for a few weeks in May.

Tonight I will make chicken and cheese manicotti using the leftover dark meat. Cook manicotti noodles till just pliable. Cool on foil sprayed with non-stick spray. Preheat oven to 350 degrees and spray 9 x 13 casserole dish with non-stick spray. Shred leftover dark meat, sprinkle with a little italian seasoning (2/$1 spices sold @ most grocery stores) and set aside. Stuff 1/3 of noodles with shredded mexican blend cheese (on sale for $2.50 for a 16oz bag), then a little chicken and the last 1/3 with cheese. (Reserve some cheese to sprinkle on top) Layer into casserole dish. If there is still chicken left add to casserole around noodles. Pour favorite spaghetti sauce over top and sprinkle with rest of cheese. Bake for about 20 to 30 minutes till bubbly. This should make about 3 or 4 meals for us. I will probably divide this in two smaller casseroles and freeze one for Mike to cook while I’m gone. I came up with this dish last year after buying a rotisserie chicken on sale for $4.99 and used the leftovers. ENJOY!

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Sherryb May 1, 2009 at 7:50 pm

I forgot to mention that Mike said we should have had some canned biscuits with the creamy chicken and rice casserole because it tasted like chicken pot pie without the crust.

We had steamed broccoli tonight with the manicotti. I used Kroger spaghetti sauce but it was a bit tangy so next time its either Prego or I’ll doctor it up with some sugar and cinnamon…yes you heard right! Cinnamon is a secret ingredient in my spaghetti sauce but you must include some sugar as well to make it taste good. My Mom got this secret from a neighbor of hers years ago.

We had enough left for another meal and maybe a small container to freeze for Mike. Thats about 6 meals if you dont go back for seconds like we did out of one medium sized roasted chicken. My budget just got better!

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Diane Eldred May 4, 2009 at 8:11 am

Sherry had some great ideas that really compliment what Erin is doing on this site!! Great blog, thanks for the site Erin! After seeing you on Rachael Ray, I have a whole new outlook on groceries,coupons and recipes!!! Keep em’ coming!!

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Linda May 4, 2009 at 6:28 pm

I don’t often like all in one dishes, but this looks like a good one.

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Linda May 4, 2009 at 7:28 pm

LOL! I just realized this was an old post and I added my link. I’ll add it to this weeks’ when you get it up.

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