What you need
2 cups white rice
3 chicken breasts
1/2 cup milk
1 can mushrooms (make sure the only ingredients are mushrooms + water)
4 cups broccoli
2 tbs tapioca flour
2 tbs ghee or butter
1 cup chicken broth
garlic powder, pepper + sea salt
2 cups organic cheddar cheese , divided
What to do
Preheat oven to 350
Start rice cooking – 2 cups of rice, 3 cups of water in a large saucepan. Heat to boil then cover and cook for 20 minutes. Remove from heat and let stand at least 5 minutes before removing the lid.
Prepare chicken breast in a greased baking dish, rub garlic powder + sea salt into both sides of the chicken then bake for 35-45 minutes until cooked through, set aside. Once cool, chop into small pieces.
Steam broccoli (I used the microwave, shame on me).
In a small saucepan, combine milk, flour, ghee, chicken broth, salt, pepper – STIR CONSTANTLY. Tapioca flour gets stringy & rubbery if left alone for too long. Once boiling, add mushrooms and cook 1 minute.
In a large mixing bowl, combine all ingredients: rice, broccoli, chicken, mushroom sauce, and 1 cup of cheese. Mix well to incorporate all ingredients.
Pour into a greased baking dish and top with the remaining cup of cheese (or more than 1 cup of cheese, if you really like cheese). Then bake uncovered for 20-25 minutes.