Lain asked me for some recipes that let me feed my family on an average of $45-$65 week, not including bread, milk, and produce. here’s the first in a series

This is not just a great comfort food recipe, but it is quick, easy, and economical. I love to make it from leftover chicken, a day or two after we’ve had an oven roaster – just pull the skin off, pop the carcass in a soup pot, cover with water, bring to a boil, then simmer until it begins to fall off the bone. Pick the bones out, and the base is ready to go!

Don’t have any leftover chicken? Boil a bird the same way (it will take 90 minutes or so)!

Without further ado ….

• 2 to 3 cups cooked, cubed chicken
• 3 to 4 cups of chicken broth (use the broth from boiling the chicken!)
• 1 can condensed Cream of Chicken Soup
• 1 2-lb bag of frozen mixed vegetables
• seasoning to taste, I use black pepper and poultry seasoning
• 2 cups Bisquick
• 2/3 cups milk

Mix chicken, water, soup, and seasonings in a soup pot. Bring to a boil, and reduce heat to med-high.

Add frozen vegetables and cook according to package directions.

Meanwhile, mix Bisquick and milk until just mixed. Drop by spoonful (I use a cookie dough scoop) on top of chicken mixture. Cover, reduce heat to med-low, and simmer 10-12 minutes. Use the clean toothpick trick to test for doneness.

This recipe makes 6 man-sized servings, and can easily be halved or doubled.

Average cost? $6.43 to $9.86 — and that’s $.78 to $1.65 per serving. You can slash that if you are watching sales and using coupons!

• 1/2 4-5 lb chicken @$1.49/lb = $2.98-$3.73
• broth – $0 if you use water from chicken, $1.19 for a can of broth
• soup – $1.19
• frozen vegetables – $2.50
• milk – $.25 @$4/gallon
• Bisquick – approximately $1