This is another really easy one!
I am not a huge fan of the "cream of" soups... Don't get me wrong, they are great for when you need them... But have you seen, and I mean REALLY seen how they come out of a can? That really can't be good for you, can it? But of course, they are my go to when I am making a casserole or something. SO I guess I can't say too much, because I really do use them alot! ;) sigh, oh well.. but atleast this time I made something healthy! :) And I didn't use the cream of soups, not just because I don't have a working can opener, (yes, my hand held can opened bit the dust, I am so depressed! Now I need to go buy another one....) but because I wanted to try something different! ;)
There is a bit of prep work involved though, but as long as you REMEMBER to turn your rice cooker on, it's all good! ;) I've forgotten that MINOR detail, alot!!! You would think by now I would remember to hit that button that says cook, but yeah, anyways....
Saute mushrooms and onions
(sorry about the lighting here on these pics... my fan light above my stove is dead, and when you turn the flash on the camera, it's too bright! I just can't win here!!!)Here are the sauteed mushrooms and onions in a bowl
Now cook your chicken with your minced garlic
Add some sour cream (it's about a cup)
Now the cheese! You can use whatever kind you would like, I use cheddar and mozzarella, because I didn't have enough cheddar.
Then add the rice and cooked chicken and mix it all up...
My bowl wasn't big enough to mix everything, so I just dumped it all in my casserole dish and mixed it all up ;)
Here it is before cooking, and in all honesty, it doesn't look much different coming out of the oven! ;) Here it is ready to be eaten! nice and warm and sooo good! :)Chicken and Rice
1 Tbsp coconut oil
1 Small Onion, diced
1 8oz package Mushrooms, sliced
1 Tsp salt
4 cloves of garlic, minced
1 Lb Chicken Breasts (about 2), boneless, skinless, cut into 1/2 inch pieces
1 cup sour cream
1 1/2 Cups Cheddar Cheese, shredded (plus additional for sprinkling on top)
3 Cups Cooked Rice
1. Preheat oven to 350 F.
2. Place 1 tbsp of coconut oil in a large saute pan over medium heat and cook the onions for 2 minutes.
3. Add the mushrooms, season with 1/2 tsp of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
4. Remove the mushroom mixture and place in a bowl.
5. Heat 1 tsp of oil in the sauté pan and cook the chicken, minced garlic and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
6. Combine all the ingredients together, place in an 9 x 13 inch baking dish and sprinkle with additional shredded cheese.
7. Bake for 20 minutes.
8. Serve.
*This is sooo easy! Like I said, as long as you remember to turn your rice cooker on! :)
You could also use wild rice for this... I use jasmine rice for pretty much anything, it's sooo good! Not as healthy as brown or wild, but it's good! ;)
You don't have to add all the mushroom either, but the sour cream and mushrooms act like the cream of mushroom soup, just a healthy version. ;)
You also don't need to add all 4 cloves of garlic, but it wasn't too strong! We LOVE garlic! ;)
Also, if you are looking for dairy free, just get the dairy free sour cream and cheese.
Enjoy!!!
