How to make a chicken feed your family three times
As taught to me by my very thrifty mom
From the Kitchen of Cheryl Qualls

I go back to this idea again and again both because this is great food and because it really stretches the budget. To this day my mom never buys chicken unless it's on sale. The basic idea is that you take your bargain chicken and place it in your large stock pot. She and I both usually cook two whole birds at once or three to five pounds of chicken leg quarter at one time. Add water and seasonings to make a fantastic two to three quarts of homemade chicken broth. Simmer the chicken and seasonings until tender. Usually 30 to 45 minutes. Remove chicken to cool. I always let the stock cool a little then strain the stock first thru a colander then again thru a large paper coffee filter to get the best looking stock. At this point you can freeze the stock or proceed to use it to make soups or dishes like creamed chicken over mashed potatoes, chicken a la king, chicken and dumplings or chicken pot pies. I love to freeze the stock in plastic cottage cheese containers because that's the perfect size for my family. Don't forget to label the container and put a date on it with a permanent marker. Stock keeps for about six months. The chicken needs to have the skin and bones removed when its cool enough to handle. Dice the meat and package in ziplock bags (I pack about 2 cups into a sandwich bag) and label, date and freeze for up to 3 months.)

Meal #1: This can be any of a number of delicious soups such as minestrone, italian wedding or chicken noodle. If you're looking for a different flavor, try chinese egg drop soup! I usually put this together and have it in the crock pot or in a pot simmering on the back burner while I assemble the other two meals. Thrifty but also a real time saver for me during busy weeks to have a few meals done ahead in the refridgerator or freezer.

Meals 2 and 3 (or more): Choose from any number of casserole, chilis or stews that use cooked, boned chicken meat. My favorite combo is to make a large 9X13 pan of chicken enchlidas and then a chicken casserole like chicken tetrazini or chicken pot pie casserole or the time honored chicken, broccoli rice casserole! I'm sure if you give this some thought, you'll come up with favorites of your own to slide into this menu plan.

What follows are a few easy, family favorites to try.

Enchilada Sauce

  • Makes about 1 1/2 cups:
  • 2T salad or olive oil
  • 1/2 cup chopped onion
  • 1 clove of garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup tomato sauce
  • 1/2 c. chicken broth (or beef if you're making hamburger enchiladas)
  • salt and pepper to taste

Brown onion and garlic in oil. Add remaining indredients and simmer twenty minutes.

Chicken Enchiladas

  • 2 cups cooked chicken
  • 8 oz. shredded cheese (try a package of mixed cheeses or monterey jack is excellent) enchilada sauce
  • 12 small corn tortillas
  • sliced black olives (optional)

To assemble the casserole: Spray a 9X13 pan with non-stick spray. Pour about 1/2 cup of the enchilada sauce into the pan and spread it around. Working on a clean plate; dip a corn tortilla into the remaining enchilada sauce and place it on the plate. Spoon cooked chicken onto the tortilla. Sprinkle with a little cheese and black olives. Roll tightly to form a "tube" and place seam side down in the 9X13 pan. Repeat until you've got all 12 done. I find that 10 will fit the long way with the other two placed up in the space on top of the row. Drizzle the remaining sauce over the casserole. Sprinkle remaining cheeses and olives over all. Bake at 375 for 30 to 40 minutes until cheese is melted and lightly browned. Serve with a spatula for easy lifting. If you like your enchiladas soft, cover the casserole with aluminum foil before you bake them. If you like them drier and crispy on the edges, don't cover them! I serve these with a great tossed salad. If you want to increase the amount of protein and fiber your kids eat, add a can of drained and rinsed pinto beans in with the cooked chicken!

Chicken, Broccoli, and Rice Casserole

This is how you did this before Campbell's invented their famous Chicken and Rice Bake! In a saucepan, bring 2 cups chicken broth and 2/3 cup long-grain rice to boiling. Simmer, covered 15 minutes. Remove from heat; let stand, covered 10 minutes. Melt 3 tablespoons butter; stir in 3 tablespoons flour; 1 1/2 teaspoons salt and dash black pepper. Add two cups milk. Cook and stir till bubbly. Stir in 2 cups cubed cooked chicken; cooked rice; on 10 oz. package frozen chopped broccoli, cooked and drained; and one 4-oz can of sliced mushrooms (optional), drained. Bake, covered in 2-quart casserole at 350 for 30 to 35 minutes. Top with 1/4 toasted almond slices if desired (Or bread crumbs). Serves 6.

Chicken & Bisquit Pie

  • 2 cups cooked, diced chicken
  • 2 cups "white" sauce made with chicken stock instead of milk (or 1 cup milk, 1 stock)
  • 1 can of condensed cream of mushroom soup (or make 3 cups of "white sauce")
  • 1 Tablespoon instant minced onion
  • 1/2 teaspoon dried rosemary
  • 1 8-oz can of peas, drained (you can use 1 cup frozen peas if you'd rather)
  • 1 4-oz can of mushroom (optional)
  • 1 tube of refrigerated bisquits.

This is kind of a free form casserole! Basically it's whatever I've got! I take the white sauce which is like a chicken gravy and I add whatever veggies I've got (mixed, peas, or even cooked cubes of potatoes, carrots and such) Add the cooked chicken and seasonings and pour it into a greased quiche pan or deep dish pie plate. The mixture needs to be hot. Arrange bisquits on top of hot chicken mix and bake at 450 for 12 minutes until the bisquits are done.

Peg's Chicken Tetrazinni

  • 1# of cooked, drained fettacini (white, or whole wheat, your choice)
  • 2 cans of condensed cream of chicken or mushroom soup
  • 8 oz. of sour cream
  • 1/2 cup parmesan cheese
  • 2 Tablespoons of dry white sherry
  • 2 cups cooked, diced chicken

Mix all of the above and turn into a greased, 2-quart casserole. Sprinkle top with bread crumbs and extra parmesan cheese if desired. Bake at 375 for about 30 minutes.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 28-Sep-2006. All rights reserved.