Tonigh I took the rice mix from the previous post, added a can of cream of mushroom soup, plus a can of chicken breast, plus the leftover frozen green beans, some salt & pepper, mixed them all up, then topped them with some sourdough bread crumbs (which I keep in the freezer -- from our free sourdough loaves from being in the Boudin Bread Club). Baked it at 350 for 30 minutes and YUM! Green bean casserole.
There's enough leftover that we will probably have it for lunch tomorrow, too.
So much meal value from that little effort on Friday....
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