| 2 whole chicken breasts (skinned, boned & halved lengthwise) |
1/2 chicken breasts |
$3.49 per pound
|
$0.67 |
| 2 tbsp. veg. oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 (10 3/4 ounce.) can cream of chicken soup |
2 2/3 fl oz |
$1.70 per 10 3/4 ounces
|
$0.43 |
| 1 (6 ounce.) can sliced mushrooms, liquid removed |
1 1/2 fl oz |
$1.45 per 4 ounces
|
$0.42 |
| 2 tbsp. minced pimento (optional I leave this out) |
1 1/2 teaspoons |
$2.49 per 16 fluid ounces
|
$0.04 |
| 1 tbsp. dry parsley flakes |
3/4 teaspoon |
$3.83 per ounce
|
$0.05 |
| 1/8 teaspoon chopped dry garlic |
0.03 teaspoon |
$4.00 per pound
|
$0.00 |
| 1/2 c. lowfat sour cream with French onion |
2 tablespoons |
$2.65 per 16 ounces
|
$0.17 |
| 1 tbsp. all-purpose flour |
3/4 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| Total per Serving |
$1.80 |
| Total Recipe |
$7.19 |
Suggestions?