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Hearty Chicken Casserole

This delicious high-protein dish uses heart-healthy whole grain brown rice and gluten-free brown rice flour.Cook Review: This tasty recipe is easy to make. Textured soy protein (TSP) chunks could be substituted for the chicken. ~ Natalie S.Makes 6 servings

Ingredients
2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*, plus more for greasing
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 lb. sliced mushrooms
2 tsp. chopped fresh thyme, divided
2 large carrots, chopped
1 stalk celery, thinly sliced
1 small Vidalia or sweet onion, chopped
Salt and pepper, to taste
1/4 cup NOW Organic Brown Rice Flour*
1 1/2 cup low-sodium chicken broth
1 cup whole milk
1 cup cooked brown rice
1/4 cup shredded Parmesan cheese
1/4 cup NOW Organic Pine Nuts*
1/2 tsp. sweet paprika
1/2 cup frozen peas

*NOW products available at your local health food storePreheat oven to 400 degrees. Lightly oil a 9-inch pie dish and set aside.Heat oil in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes. Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes. Meanwhile, combine rice, cheese, pine nuts, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl. Stir peas into chicken mixture, then season with salt and pepper and transfer to prepared dish. Distribute rice mixture evenly over the top, then arrange dish on a baking sheet to catch any drips. Bake until bubbly and crust is crisp, about 30 minutes.

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