This casserole is a nice way to add more fresh vegetables, and some whole grain rice, to the dinner menu. I used celery and broccoli since this was what we had available. You can substitute this for your favorite fresh vegetables, or whatever you have on hand. I also used a can of cream corn, to bring an added fun flavor, and a little creaminess. My teenage sons loved this!
Chicken and Brown Rice Casserole
Yield – 8 servings
Preparation Time – 10 minutes
Cooking Time – 48 minutesIngredients
- 12 oz. chicken broth $1.00
- 2 and 1/4 cups water
- 1 T. onion powder .02 cents
- 4 stalks of chopped celery .30 cents
- 1 and 1/2 cups of whole grain brown rice .92 cents
- One can of creamed corn (14 oz.) .69 cents
- One pound of ground chicken burger $2.50
- 1/3 cup of fresh organic broccoli crowns (chopped into small pieces) .25 cents
- 1 and 1/2 cups of shredded cheddar cheese $1.50
Directions
- Combine first five ingredients in a stock pot. Bring to a boil. Then turn down to a low boil and cover. Simmer for 30 minutes. Turn off burner and let sit for 5 minutes.
- Brown the chicken in a frying pan until fully cooked. Set aside.
- When the rice is finished, add the corn and burger. Stir together.
- In a lightly greased 13 x 9 inch glass pan, spread the rice mixture.
- Top with cheese and sprinkle with the broccoli.
- Bake in a pre-heated 350 degree oven for 13 minutes, or until cheese is fully melted.
Cost $7.18
Phyllis says
How can I print just the recipe that is offered?
Erin, The $5 Dinner Mom says
Hey Phyllis,
There is a little printer icon at the top of the recipe, above the title in the green box.
Erin
Brenda Williams says
This recipe sounds so good. Thanks for sharing.
Maureen Houston says
I would like to receive email updates. Thanks!