Four boneless, skinless chicken breasts cooked with chicken broth
2 cans of cream of chicken soup
2 tablespoons of butter or seasonings
Crushed Nabisco crackers (2 sleeves)
Preheat oven to 350 degrees F. Shred cooked chicken and place chicken and broth in a 8 x 11.5 inch casserole dish. (I cook the chicken in a crockpot on low for six hours with broth or until done). Mix with 2 cans of cream of chicken soup. Add seasonings or 2 tablespoons of butter. Top with crushed Nabisco crackers.
Bake in oven for 30 minutes. Servings 4.
4 boneless, skinless chicken breasts
4 teaspoons of taco seasoning mix
1 cup of salsa
1 cup of shredded cheddar Cheese
Preheat oven to 375 degrees F.
Place chicken in a 9x 13 baking dish. Sprinkle taco seasoning all over chicken and then pour salsa on top.
Bake for 25 to 35 minutes or until chicken is cooked through and juices run clear.
Sprinkle chicken with cheddar cheese evenly. Bake an additional five minutes or until cheese has melted and is bubbly. Top with sour cream (optional).
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Crockpot Chicken and Dumplings
This is one of our favorite winter time recipes and so ridiculously easy to make.
Four skinless, boneless chicken breasts
2 cans of condensed cream of chicken soup
1 onion finely diced
2 (10 ounce) packages of refrigerated biscuit dough, torn into pieces.
1. Place the chicken, soup, and onion in a crockpot and fill with enough water to cover.
2. Cover and cook on high for five to six hours. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
That’s it. Happy eating!! For more four ingredient recipes, click on the icon four ingredient recipes on the sidebar.
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Basic Mexican Lasagna
1 lb. of ground beef ($6.99)
3/4 cup of medium salsa ($2.50)
1 pkg. of taco seasoning mix ($1.50)
4 flour tortillas (.50)
1 can of black beans (optional) ($1.00)
Heat oven to 400 degrees F.
Brown the meat. Stir in salsa and seasoning mix: simmer on low heat 10 min. Spread 1/2 cup onto bottom of 8x 11.5 casserole dish sprayed with cooking spray; cover with 2 tortillas.
Top with layers of 1/2 cup meat mixture, half the beans and 2 tortillas. Repeat layers. Top with remaining meat mixture.
Bake 30 min.; uncovered. Let stand for five minutes before serving.
Makes six servings. Prep time: 30 min. Cost per serving- $2.08
Additional suggestions: If you have wiggle room in your budget, you can top with cheese.
This has been a go-to meal for me and my family and I got the recipe from the firehouse. You know those firemen know how to cook. LOL!! It’s so simple and the kids (foster) love it.
Hamburger/Hash rounds Casserole
1lb. of hamburger (I use Laura’s Beef 90/10 $6.99)
1 can of condensed mushroom soup ($1.50 if not on sale)
1/2 can of beef broth (I typically dissolve a beef bouillon in a 1/2 cup of water and microwave- .15)
1 bag of frozen hash rounds (about $2.79 if not on sale)
Preheat the oven at 350 degrees F. Brown your hamburger meat on the stovetop. Mix cooked hamburger meat with the mushroom soup and beef broth. You may want to use less or more of the beef broth……..I just make it where the consistency is soupy. Place in a casserole dish- 8×8. Place a layer of hash rounds on the top.
Bake in the oven for 25 to 30 minutes. Servings four. Cost per serving $2.85.
If you have more wiggle room in your budget, you can use seasonings of your choice, use onion or garlic, or use a layer of cheese to make it even more yummier. You can also use different condensed soups like golden mushroom, chicken/mushroom with herbs, and etc.
Simple Mexican Casserole Dish
3/4 pound cubed skinless, boneless chicken breast meat (I buy Heritage Farm Chicken at Kroger) about $3.00
1/2 package taco seasoning $.75
1/4 cup salsa $.50
1 (15 ounce) can of black beans, rinsed and drained $1
1 cup shredded Mexican-style cheese (optional) $.75
In a large skillet over medium high heat, saute chicken in oil until cooked through. Remove chicken from the stove. Add taco seasoning, beans, salsa, and a little water.
Preheat oven to 350 degrees F. Transfer chicken mixture to a 9×13 inch baking dish. (Top with cheese if you decide to add it). Bake in oven for 15 to 20 minutes.
There are so many versions to this……….I cut it down to the bare bones of course. Other ingredients you could have added is a can of corn or crushed tortilla chips on top. Servings: 3 Cost per serving: $2
Teriyaki Salmon Recipe
- 12 ounce salmon filet
- 1/4 cup teriyaki sauce
- fresh ground black pepper
- 1 clove garlic, diced
- Preheat oven to 425 degrees F. Line rimmed baking sheet with parchment paper or aluminum foil for the easiest cleanup.
- Place salmon, skin side down, on the lined baking sheet. Spread teriyaki sauce over the salmon, making sure to cover well. Sprinkle on pepper and garlic. Bake in oven until the salmon has cooked thorugh, about 12-15 minutes.
- Cut into 4-6 filets, discarding skin for serving. Serve with additional teriyaki sauce, if desired.
Recipe by Add A Pinch at http://addapinch.com/cooking/teriyaki-salmon-recipe/