These five chicken dinners are easy to make, very inexpensive, and are either fast or can be done in a crock pot. They all call for staple ingredients you are likely to have on hand, so these are good “Desperation Dinners.” Not only that, they could be made ahead of time and frozen for those nights you just don’t feel like cooking!
#1 – Mushroom Gravy Chicken
#2 – Oniony Legs
#3 – Crock-Pot Couscous Chicken
#4 – Chicken Soup
#5 – Chicken Parmesan
#1 Mushroom Gravy Chicken
Ingredients (can be doubled)
– 1lb diced chicken
– 2 cups white rice (If using basmati, rinse well first)
– 1 can cream of mushroom soup
– 3 1/2 cups water or chicken broth.
– 1/2 package frozen peas or other frozen vegetable
– salt, pepper, sage, thyme (or any other spices you like)
Directions
Spray a 9×13 pan with non-stick cooking spray (or use a disposable foil pan). Rice goes in the bottom, layer chicken and frozen peas on top, then spices. Dollop the mushroom soup on top. Add the water or chicken broth. Cover with foil and bake at 375 degrees for 40 minutes or until rice is soft and chicken is cooked. Can be fully cooked in advance and frozen for several weeks. To prepare, remove from freezer the night before and thaw in refrigerator. When fully thawed, bake for 25-40 minutes (until piping hot).
#2 Oniony Legs with Potatoes and Veggies
Ingredients
– Large Package of Chicken Legs
– Onion Soup Mix
– French Fries or Tater Tots
– Package of FROZEN mixed stir-fry vegetables
– Shredded Cheese (optional)
Directions
You’ll need two 9×13 pans (stoneware works well) and a large plastic zipper-type bag. Spray one of the pans with non-stick spray. Rinse the chicken thoroughly. Dump a package of onion soup mix in the plastic bag. Add a piece of chicken, shake, and remove. Place the chicken in greased pan, and repeat until all of the chicken legs are done. Place the french fries and frozen vegetables in the same pan. Bake the chicken legs for 20 minutes at 375 degrees. Add the potatoes, and adjust the temperature to whatever package directions say they should be cooked at. Finish baking for another 20 minutes. Watch that the potatoes don’t burn, and the chicken gets done! Add cheese during the last minute or two of cooking. If you have extra chicken, shred it to make sandwiches, save for chicken soup (below) or freeze for a midnight snack!
#3 Crock-Pot Chicken Stew
Ingredients
– 5 or 6 chicken thighs
– Any frozen vegetable
– Onion (if you don’t want to chop, add 1/4 to 1/2 package of frozen onions)
– Can of Mushrooms
– Chicken Broth
– Water
– Couscous (how much will depend on your crockpot/# of chicken pieces)
– Seasonings
Directions
Rinse chicken thighs. Place in crockpot with a package of frozen vegetables, onion, a can of mushrooms, and a can of chicken broth. Depending on size of your crockpot, you may need to add a little water. Season to taste – I use tumeric and cumin, but sometimes I like sage and parsley! Cook on high for 4+ hours or low all day. Half an hour before eating, turn off the crockpot and add couscous until there’s only a little bit of liquid left. Stir well, and let it sit for 20-30 minutes. Fluff the couscous with a fork, and serve.
#4 – Chicken Soup
Ingredients
– Chicken Pieces
– Any frozen vegetable
– Onions, Peppers, Mushrooms
– Egg Noodles
– Chicken Broth or Boullion Cube (optional, see below)
– Water
– Crackers
Directions
There are two ways to do this. The “easy” way is to simply cut chicken meat from the bones, toss the bones, and add a can of broth or boullion cube to the water. The “hard” but more frugal way is to take chicken bones that still have meat on them and boil them for a few hours. Toss in some onion skins, garlic, and tomatoes for GREAT flavor. Strain, reserving the broth, and pick the meat from the bones.
You’re going to need a big pot for this, and it should be about 3/4 full of liquid and meat. Once you’ve got the meat in the pot, add either broth or water + boullion cube, or a combination of both until it’s 3/4 full. Then add the vegetables. Let it cook for half an hour on medium-high heat. Add the egg noodles and cook according to package directions.
Chicken Soup can be frozen for several weeks. It’s especially good if frozen in individual servings!
#5 – Chicken Parmesan
Ingredients
– 6 boneless/skinless chicken breasts OR 6 breaded chicken-breast patties
– Pasta Sauce
– Parmesan Cheese
– Other cheeses, if you like
– Cooked Pasta
Directions
Bake chicken breasts for 20-30 minutes at 350 degrees, or until they read 165 degrees on a meat thermometer. (If using patties, cook according to package directions). While they’re cooking, prepare whatever pasta you like. Spaghetti, macaroni, or bow-ties are all excellent. When the breasts are done, add a can (or more) of pasta sauce. Top with cheese(s) and cook another 5 minutes or until cheese is bubbly and sauce is heated through. Serve over pasta.
I hope you enjoy these recipes! Please try them out, and then comment so I know if you liked them!
