Thursday, June 28, 2012

Easy Gluten & Dairy Free Mushroom-Chicken-Rice Casserole

This was very tasty and went together quickly. While it baked in the oven I cleaned up the kitchen, so the after supper tidy was minimal. I actually used some "Coconut Dream" that I'd thrown in the freezer, and it worked really well. I think that Almond milk would work nicely too, especially if you toasted some slivered almonds to sprinkle on the top before serving. If it's a little too saucy after 45 minutes in the oven, let it bake a little longer. We were three for supper; if you're serving four big eaters you might want to add an extra 1/4 cup of rice and 1/2 cup coconut milk. Other vegetables to add might be thinly sliced carrots and peas. I'd add carrots with the bulk of the vegetables and peas (fresh or frozen) with the pepper just before it goes in the oven.

Two large skinless, boneless chicken breasts
1 onion, diced
3 garlic cloves, minced
2 sticks of celery, thinly sliced
10 large mushrooms, thinly sliced
1/3 of a green, red, yellow or orange pepper (if you like), finely chopped
1/2 cup of raw (uncooked) rice (not instant)
2 cups coconut milk
Bouillon cube/powder to flavour 2 cups liquid
Canola or olive oil

Cut chicken breasts into 1- 2 inch sized pieces. In a large, oven-safe skillet, fry chicken in oil (start with a couple of tablespoons and add a drizzle more as needed to keep the chicken and vegetables from sticking to the pan). Add onion, garlic, celery and mushrooms. Cook until chicken is no longer pink inside, and vegetables are cooked/clear/browned.

Add coconut milk, rice, pepper and bouillon. Stir to dissolve bouillon. Put the covered skillet in the oven at 350*F, and bake for 30- 45 minutes, until rice is cooked and soft.

Season with salt and pepper to taste.

Serves 3-4

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