(right now, I am just going to pretend that I haven't sorely neglected this blog...but to tell you the truth I have been enjoying life with my now 7-week old and other hobbits! I promise to give you a HUGE update on life as a mother to 3 hobbits...but for now? A recipe. Because we all know we need yummy food to function in life.)
This recipe was created after looking at several, including Lindsay's over at Passionate Homemaking and a sample taken from my menu planning software I use called Plan To Eat...I tweaked it a bit from there and it was fantastic! So I don't really take credit for much of it...just the combination:)
by SORT of but NOT REALLY me.
2 or 3 large chicken breasts, cooked and cut into cubes
1 lb. lightly steamed broccoli
2 3 or 4 cups condensed cream of mushroom soup (make your own from this recipe HERE and scroll down to the bottom. the recipe is quick, easy and yummy. took me like 10 minutes while the rice was cooking. you can use xanthan gum or arrowroot powder to thicken it instead of flour. you can also avoid all of those crappy nasty preservatives and MSG junk that people think is okay to put in canned soups. just sayin'. )
1 cup of white wine (i used Trader Joe's Charles Shaw chardonnay. i also drank a glass or two. cooking got happy last night. all i can say.)
1 Tbsp. curry powder
1 c. cultured sour cream
3 to 4 cups of soaked brown rice (soaked to remove phytates and enzyme inhibitors) OR about 4 cups of soaked and cooked quinoa.
1 c. cheddar cheese (i use raw cheddar)
1 1/2 c. breadcrumbs
1 c. shredded parmesan cheese
6-7 Tbsp. melted Butter (i use kerrygold grassfed butter)
Preheat oven to 350F.
Combine cream of mushroom soup, wine, sour cream, curry powder and cheddar cheese.
Get out a 9x13 stoneware casserole dish and put rice/quinoa on the bottom.
Put broccoli and cubed cooked chicken on.
Pour soup mixture on top and cover pan with lid or foil. cook for about 30/40 minutes.
Turn oven up to 375F. Remove cover from pan.
Combine melted butter, breadcrumbs, and parmesan cheese. spread crumbles all over the top of your dish and pop it back in the oven for another 15 minutes or so OR until the crumbles are a nice golden brown.
Take the dish out, let it cool for about 5 or 10 minutes and serve it up! Makes about 10 generous servings and i know that this dish would probably make a GREAT freezer meal (if you wanna assemble minus the rice and cook it later.). Have fun and stuff your face...(i know you will because it's good!)