November 04, 2007
College Student Chicken Casserole
What you'll need:
1. One boneless, skinless chicken breast
2. One cup of instant rice
3. Package of Pilsbury Big & Buttery Crescent rolls
4. Chicken bullion cube
5. Half-can of diced green beans
6. Can of Cream of Chicken soup
7. 75 cent casserole dish from rummage sale
8. $1 cookie sheet from the dollar store
* Cut the chicken breast into cubes. Cook in frying pan.
* Boil 1 cup of water and bullion cube. Add instant rice.
* Realize you're supposed to be preheating the oven. Preheat oven to 350 degrees.
* Prepare cream of chicken soup in casserole dish. Keep 1/2 cup aside.
* Remember you put a wet towel into the oven yesterday while it was cooling to help it dry off.
* Open windows and doors to disperse smoke. Fan smoke detector with unburnt towel. Thank your lucky stars that a) it didn't catch on fire and b) you're alone in the house so there is no real proof of your stupidity.
* Add 75% of the rice to the cream of chicken soup in the dish. Mix. Add cubed chicken and push down into rice/soup mix with fork. Add can of green beans. Pour remaining rice over, then top off with 1/2 cup of soup that was kept aside.
* Open your crescent rolls, take two and set them aside. Prepare remaining 4 according to package instructions.
* Take unprepared crescent rolls and cut into strips.
* Arrange on the top of the casserole in a pretty design
Something to remember:
* Don't pile too many strips onto each other or the bottommost won't cook and when you're eating it's a VERY disgusting, rather snot like texture. Ask me how I figured THAT one out...
* Bake for 17 minutes. Remove crescent rolls from pan. Bake for 10 more minutes.
Voila! Dinner for 2-3 days. Or, if you're not a college student, feeds 2-4 people depending on portion size.