I am not a big fan of casseroles or meals that are all mixed together. For example, I don’t like Chicken and Dumplings or Chicken Pot Pie because each bite tastes the same. I love to have a variety of meat and sides, so I have the ability to transform every bite into a new taste. There are a few exceptions to my stance on this. One is Chicken Merango.
My aunt has made this meal for as long as I can remember. My sister-in-law made it last night. It made me think “what a good blog entry!” It is easy to make and it’s delicious. My brother is determined that egg noodles are a must. I was thinking of serving it on rice, but my brother said that would be like eating “Rice-a-cini Alfredo” and no one wants that.
Total price- $4.89
Total price per person- $1.23
Total savings- $5.67
Average Retail- $10.56
-4 boneless, skinless chicken breasts cut into chunks
-2 cups of wide egg noodles
-1 can tomato soup
-1 can Golden Mushroom soup
-1 medium onion, cubed
– 1 jar of sliced mushrooms or 3/4 cup of fresh mushrooms
-1-2 tsp garlic powder
– 1tbsp of canola oil
– salt and pepper to taste
1. Saute the chicken until browned.
2. Pour in both cans of soup.
3. Add garlic powder, onion and mushrooms.
4. Simmer low heat for 30-40 minutes.
5. Do a little Merango Tango and enjoy!
Savings in this meal:
Chicken Breast on sale at Ingles- $1.48/lb
Campbell’s soup- BOGO Publix