(adjust quantities as you like - this lot feeds about 3, I'd probably double it for your family but depends on how big the boys are. That said, the proportions are fairly flexible.)
2 mugs cooked rice (2 x boil in the bag for me) cooked chicken breasts, diced up (or ready cooked rotisserie with the meat picked off)- about 2 mugs 1 mug celery finely chopped 1 cup mushrooms finely chopped 1 cup onions finely chopped and the mystery ingredient.... 1 tin water chestnuts coarsely chopped
mix this lot together then make a sauce in a bowl as follows
tin of Campbell's condensed chicken soup 1 tin of chicken stock (put 1 chicken stock cube in empty soup tin and add boiling water) about three quarters of the same tin of Hellmans mayonnaise large squirt of instant lemon juice
mix the sauce ingredients until smooth and add lemon until quite tangy.
Mix in the rice mixture. Should be quite creamy as some liquid will be absorbed in cooking.
Put in large oven proof dish.
Before you cook it, empty a load of plain potato crisps over the top and stick it in the oven until heated through (main ingredients already cooked so just needs to be hotted up)
I love easy one dish - all in the oven in one go - dishes! Just a bit of chopping then prodding towards the end!
Mid-Week Chicken Roast for 4 - 40 mins
1 tbsp olive oil 8 chicken thighs 300g carrots, cut into pieces 2 large parsnips, cut into wedges 750g potatoes, cut into wedges e.g. King Edwards 1 tbsp thyme or oregano or rosemary 1 tbsp honey 2 tbsp Worcestershire sauce
Preheat the oven to 200C, gas mark 6. Heat the oil in a frying pan and fry the chicken for 2 minutes on each side. Transfer to a large roasting tin with all the vegetables. Stir in the thyme, honey and Worcestershire sauce. Bake for 30 minutes then drain most of the excess juice and reserve. Bake for a further 10 minutes. Serve with the reserved juice as gravy.
My Favourite Bean Hotpot 1 large onion 2 carrots Any other fridge veg - love aubergines 2 tin tomatoes tin cannelini beans or butter beans 2 diced potatoes grate a clove of garlic in 1/2 tsp smoked paprika tsp orgeano worcestershire sauce
Chop all the veg into chunks, lightly saute in some oil with the lid on (try to avoid browning) for 10 mins, when they're softening add the tomatoes and simmer for 20mins, add the seasonings and any extras your boys like - I usually get a request for Nandos peri-peri sauce - then the beans, and simmer for 10-15 mins more. Serve with jacket or mashed potatoes/crusty bread with lots of cheese melted on top!