Easy Chicken and Rice Casserole: The Ultimate Budget Family Dinner
Have you ever stood in your kitchen at 5 PM, staring at a pack of chicken breasts and wondering how to turn them into dinner for under $10?
I’ve been there more times than I can count.
When I started EatHealthier.co.uk, one of my biggest challenges was proving that healthy, satisfying meals don’t have to break the bank.
This chicken and rice casserole became my go-to answer for families asking how to feed four people well without spending a fortune.
KEY INFO
Total Cost: £6-8 ($7-10) for entire meal
Cost per portion: £1.40-2 ($1.75-2.50)
Ingredient cost breakdown per portion:
– Chicken breast (120g): £1 ($1.25)
– Long grain rice (50g): £0.08 ($0.10)
– Condensed soup (½ can): £0.44 ($0.55)
– Cheese (30g): £0.24 ($0.30)
– Onion soup mix: £0.12 ($0.15)
– Milk/broth: £0.08 ($0.10)
Prep time: 15 minutes
Cook time: 75-90 minutes
Total time: 1.5 hours
Servings: 4-6
Difficulty: Beginner-friendly
Dietary info: Contains dairy and gluten | Can be made gluten-free
Price level: Very inexpensive
EQUIPMENT NEEDED
Essential tools:
– 9×13-inch baking dish (glass or ceramic works best)
– Large mixing bowl
– Measuring cups and spoons
– Aluminum foil
Cheaper alternatives:
– Use any deep roasting pan instead of a proper baking dish
– A Dutch oven works perfectly if that’s what you have
– Mix everything directly in the baking dish to save on washing up
INGREDIENTS
Main components:
– Long grain white rice: 1½ cups (300g) [brown rice adds 20 minutes cook time]
– Boneless chicken breasts: 1¼ lbs (600g) [thighs are cheaper and juicier]
– Condensed cream of mushroom soup: 1 can (10.75 oz/305g) [any cream soup works]
– Whole milk: 1 cup (240ml) [water works but less creamy]
– Chicken broth: 1 cup (240ml) [use bouillon cube for cheapest option]
– Cheddar cheese, shredded: 1½ cups (150g) [buy blocks and grate yourself to save money]
Seasonings:
– Onion soup mix: 1 packet (1 oz/28g)
– Salt and black pepper to taste
– Optional: 1 tsp garlic powder
Money-saving substitutions:
– No onion soup mix? Combine 2 tbsp dried onion flakes + 1 tsp garlic powder + ½ tsp salt
– Skip the cheese entirely to cut £1 ($1.20) from total cost
– Use water instead of broth – add extra seasoning to compensate
METHOD
- Preheat your oven to 180°C (350°F). Grease your 9×13-inch baking dish with a little oil or butter.
- Mix your base in a large bowl. Combine the uncooked rice, milk, chicken broth, and condensed soup. Whisk until smooth – no lumps of soup should remain.
- Pour rice mixture into your prepared baking dish. Spread it evenly across the bottom.
- Season and layer your chicken. Sprinkle chicken pieces with salt and pepper. Nestle them right into the rice mixture – they can be partially submerged.
- Add your flavor boosters. Sprinkle the onion soup mix evenly over everything. Add half the shredded cheese on top.
- Cover tightly with foil. This is crucial – the steam cooks the rice perfectly.
- Bake for 75 minutes covered. Don’t peek! The steam needs to stay trapped.
- Check for doneness. Remove foil carefully (watch the steam). Rice should be tender, chicken should reach 165°F internal temperature.
- Add remaining cheese and finish. Sprinkle remaining cheese over the top. Return to oven uncovered for 10 minutes until cheese melts and bubbles.
- Rest before serving. Let it sit for 10 minutes – this helps everything set properly.
CRUCIAL TIPS
Money-saving strategies:
– Buy chicken when it’s on sale and freeze portions
– Generic condensed soup costs half the price of name brands
– Grate your own cheese from blocks – it’s 30% cheaper
– Double the recipe and freeze half for next week
Success secrets:
– Never lift the foil early – your rice won’t cook properly
– Too dry? Add ½ cup more liquid during cooking
– Rice still crunchy at 75 minutes? Add more liquid and cook 15 minutes longer
– Use chicken thighs instead of breasts – they’re cheaper and stay juicier
Common mistakes to avoid:
– Using instant rice (it turns to mush)
– Not covering tightly enough
– Opening the oven door too often
– Cutting into it immediately (it needs those 10 minutes to set)
STORAGE & VARIATIONS
Storage:
– Refrigerator: 4 days covered
– Freezer: 2 months in airtight containers
– Reheating: 15 minutes at 160°C (325°F) covered, or microwave portions with a splash of water
Scaling:
– Double it: Use two 9×13 dishes
– Half recipe: Use 8×8-inch square dish, reduce cook time by 15 minutes
Budget-friendly variations:
– Vegetable boost: Add frozen mixed vegetables (increases volume without much cost)
– Mexican style: Use salsa instead of soup, add cumin and chili powder
– Leftover makeover: Use rotisserie chicken – add it in the last 20 minutes
– Dairy-free: Skip cheese, use coconut milk instead of dairy milk
Last month, I made this for a family of six spending just £7 total.
The kids asked for seconds, and there were enough leftovers for lunch the next day.
That’s the beauty of casseroles like this – they stretch your ingredients further than any other cooking method I know.
You’re getting complete protein, carbs, and if you add some frozen vegetables, a balanced meal that costs less than a single fast-food meal.
The best part?
Once it’s in the oven, you’re free for over an hour to help with homework, fold laundry, or simply sit down with a cup of tea.
Price level per portion: Very inexpensive – this meal delivers maximum satisfaction for minimum spend, making it perfect for families watching their budget without sacrificing flavor or nutrition.
