I love this recipe because of the warm creamy rice! I could probably eat that be itself. This is a great meal to have on hand, especially during those cold winter nights! Enjoy….

$1.88-4 chicken breasts
$0.05-1 tablespoon butter
$1.09-1 can of cream of chicken soup
$1.09-1 can of cream of mushroom with roasted garlic soup
2 cups of water
$0.50-2 cups of instant white rice
$0.89-1 cup of frozen peas and carrots

Total: $5.50

Heat the butter in a 10 inch skillet(or 12 inch if you have it-it also needs to have a lid!)over medium-high heat. Season chicken with salt and pepper. Add chicken and cook for about 5 minutes per side or until nice and golden brown. Remove chicken and cover with foil to keep warm. Stir in the two cans of soup and the water. Heat to a boil. Stir in both the rice and vegetables. Reduce the heat to low. Cover and cook for about 5 minutes or until the rice has absorbed the water. Return the chicken to the pan or serve separately.

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