Chicken Broccoli Rice Casserole with Whole Wheat Blueberry Muffins ($10 Family Dinner)
This Chicken Broccoli Rice Casserole and these Whole Wheat Blueberry Muffins have been a staple at my house for years. Pair them for an easy, affordable, and filling $10 Family Dinner!
Ingredients
Ingredients for Chicken Broccoli Rice Casserole:
- 5 cups cooked rice Aldi – $2.95 for 3-lbs — $0.98
- 2 cups cooked diced chicken (Aldi – $2.49/lb) — $2
- 2 cans condensed cream of chicken soup Aldi — $1.98
- 1 10- oz bag broccoli florets steamed and chopped (Aldi) — $1.09
- 2 cups shredded cheddar cheese Bargain City – $15 for 10lbs — $0.75
- Salt and pepper to taste
Ingredients for Whole Wheat Blueberry Muffins:
- 2 eggs I used 3 because they were super tiny eggs from our friend’s chickens — $0
- 1/4 cup applesauce I used 1 pouch – Bargain City – $1 for 20 pouches — $0.05
- 1/4 cup oil Aldi – $2.89 for 96 Tablespoons — $0.12
- 3/4 cup sugar Aldi – $2.86 for 4 lbs — $0.23
- 4 cups whole wheat flour Lidl – $2.99 for 5lbs — $0.64
- 3 Tablespoons baking powder Aldi – $2.05 for 8 ounces — $0.38
- 1 teaspoon salt
- 2 cups milk Aldi – $2.78 per gallon — $0.30
- 3 cups blueberries Bargain City — $1.25
Instructions
How to Make Chicken Broccoli Rice Casserole:
- Preheat the oven to 350 degrees. Combine the casserole ingredients, reserving some cheese for the top.
- Put the mixture in a greased 9×13 pan. Top with additional shredded cheese, if desired.
- Bake for 30-35 minutes, or until heated through and beginning to brown.
How to Make Whole Wheat Blueberry Muffins:
- While the casserole is baking, make the muffins. First, grease two 12-cup muffin tins.
- In a large mixing bowl, combine eggs, applesauce, vegetable oil (or melted coconut oil), and sugar and mix well.
- Add a cup of flour, followed by baking powder and salt.
- Next, alternate adding milk and the remaining three cups of flour, being sure not to overload your mixer while mixing together on a low setting.
- Fold in the blueberries, taking care to not over-mix as you want to keep the blueberries intact.
- Pour into greased muffin tins, filling each about ¾ full.
- Turn the oven to 400 degrees and bake for 18-22 minutes, or until done. (Note: It’s fine for the casserole to bake at 400 degrees while the muffins are in the oven).
- If you’ve timed it right, the casserole and the muffins will both be finished baking at the same time, haha!
Nutrition
Calories: 809kcal | Carbohydrates: 111g | Protein: 35g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1568mg | Potassium: 681mg | Fiber: 9g | Sugar: 29g | Vitamin A: 868IU | Vitamin C: 40mg | Calcium: 614mg | Iron: 5mg
Find it online: https://moneysavingmom.com/chicken-broccoli-rice-casserole-and-whole-wheat-blueberry-muffins-10-family-dinner-idea/