Transform your favorite holiday side dish into a thrifty and easy casserole.

2 chicken drumsticks or 2 chicken thighs or 1 chicken leg quarter

1 pound rice or small pasta

one small onion, chopped

1 can cream of mushroom soup

1 can French cut green beans

1 can sliced water chestnuts

soy sauce, Worcestershire sauce, Mrs. Grass, salt, pepper, all to taste

Poach chicken in a covered medium sauce pan in about 1 1/2 cups water for 30 to 40 minutes, or until chicken is cooked through. Remove chicken from pan and set aside to cool. 

Put onion in poaching liquid. Add rice or pasta to poaching liquid and cook according to package directions. Add more water, as needed, but do not add too much as you don’t want to drain rice or pasta. While pasta or rice is cooking, shred chicken, discarding skin and bones. 

In an 8×11 baking dish, combine all ingredients, mixing well. Season to taste. Bake in a 400* oven for 20 minutes or until bubbly. 

Cost: chicken: 68¢; pasta: 50¢; onion; 11¢; soup: 45¢; green beans; 33¢, water chestnuts 80¢= $2.87 for the whole dish or 48¢ a serving for 6 servings. 

Tips:

 You can use chicken breast in this recipe, but it will increase the cost. 

Instead of fresh onion, you may want to top this casserole with French fried onions. 

Top this casserole with 1/2 cup shredded mozzarella or cheddar in the final minutes of baking. 

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