Memphis Y'all: Two Months Midsouth

Budget Bites: Poppy Seed Chicken | June 13, 2010

I miss HEB, which should be HEC because Here Everything is Cheaper. Tax on food in Memphis is 9 percent. It’s hard to believe. I’m used to buying groceries in Texas, spending 60 buck and leaving with nearly a month’s worth of food. Now, I can’t seem to leave the Kroger without spending 30 dollars for less than a week’s worth of food.

Earlier this week I asked friends on Facebook what their favorite cheap meal was. Thanks for responding y’all. Over the next few weeks I’m going to try out your suggestions and Blog about them. Please send more suggestions!

To start, I made a Macrander family favorite, Poppy Seed Chicken. It’s not fancy, it’s not gourmet, but it certainly is a family pleaser and it does just lovely when re-heated. Can I get some love from the soup-containing recipes? After talking to Dad, I learned that every member of our family has made this dish—though Dad probably made it wearing his chef coat. It’s simple and cheap-so duh.

Poppy Seed Chicken

Ingredients

2 ½ cups cooked chicken (in my freezer but about $2.50)

1 (10 ¾ oz) can cream of chicken soup ($1.00)

1 (8 oz) package of sour cream ($1.19)

2 sleeves of Ritz crackers ($3.00/ pkg)

2 Tbsp poppy seeds ($2.89/ pkg)

½ cup butter (in fridge but about $0.75)

1 cup rice ($0.89/ pkg)

Total cost: $12.22

Directions

Boil chicken 10-15 min. Set chicken aside to cool. Mix soup and sour cream in large bowl. Pull cooled chicken apart into bite-sized pieces and mix with soup mixture. In a gallon size plastic bag crush crackers and poppy seeds. Melt butter. In another bowl combine butter and cracker mix. In a 9-inch pie dish put chicken soup mix and top with cracker mix. Bake at 350 for 40 minutes. Prepare rice according to package instructions.

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1 Comment »

  1. It looks really yummy. The recipe seems simple. I can’t wait to try it.

    Comment by Tes — June 13, 2010 @ 5:42 pm


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