CREAMY CHICKEN VEGGIE CASSEROLE

Creamy Chicken Veggie Casserole image

Provided by Faux Chef Lael

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 lb chicken breast (sliced in long thin strips, about 1/8 inch thick)
2 cups carrots (sliced into thin strips, not coins)
2 cups broccoli (bite sized pieces)
2 cups cauliflower (bite sized pieces)
2 cups wild rice, with seasoning (if you have unseasoned rice you'll need to add seasonings)
4 cups water
4 tablespoons chicken soup base, powder
1 teaspoon dill seed
1 teaspoon garlic salt
1/2 teaspoon ground pepper (black or white)
2 (6 ounce) cans mushroom stems and pieces (with liquid)
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of whatever)
2 cups sharp cheddar cheese, shredded

Steps:

Using the deepest stovetop skillet or pot you have (minimum 6 quarts), add olive oil and heat on medium high until hot. Add sliced chicken and sautee until it just turns white, about 2 minutes, stirring frequently. Do not brown or overcook. Chicken will continue to cook as you add ingredients.
Add carrots, broccoli, cauliflower, rice, water, chicken base powder and all seasonings. Stir and cover with lid, heat to a simmer then turn heat down to medium. Stirring occasionally, cook for approx 10 minutes or until rice is almost done.
Remove lid, add the mushrooms with liquid and the cans of soup, stir and simmer uncovered for an additional 5 minutes or until it reached desired thick consistency. It should not be runny.
Remove from heat. Stir in cheddar cheese and let the pot rest for 5 minutes to thicken.
TIPS: Try it with different veggies and meats. We like this with tuna and peas as well, or with ground beef, green beans and corn. You can also make it into a sort of "shepherd's pie" by cutting the stovetop cooking time in half, covering the top with seasoned tater tots or hashbrowns or mashed potatoes and baking it uncovered in the oven for an additional 20-25 minutes. Experiment and enjoy!