Chicken Broccoli Mushroom Casserole
Main Dish
1 cup rough chopped mushrooms
1/2 cup chopped onion
1/2 teas minced garlic
1 1/2 cup homemade chicken stock
1/4 cup milk (coconut milk)
1 T corn starch
2 cups frozen broccoli florets, thawed
1 cup cooked chicken, in bite sized pieces
3 cups cooked brown rice
olive oil

In large skillet, saute mushrooms in olive oil until golden brown. Add onions and garlic. Saute until onions are soft, being careful not to let the garlic burn. Add homemade chicken stock to skillet. In small bowl combine milk and corn starch. Once stock begins to bubble, stir in cornstarch mixture, whisking. Bring to a boil, add broccoli and cook for 5 minutes. Add chicken. Add brown rice, stirring to combine. Put mixture in lightly greased casserole dish, cover. Bake at 375 for 35-45 minutes until hot and bubbly.
Karen Adams (karenadams)
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