Chicken DIVINE (Gluten Free)

Or at least that's what we call this in our house!

First make 4 cups brown rice in a rice cooker.

Now, make your cream of mushroom soup.

*1 lb mushrooms, washed and sliced into desired size
*5-6 green onions, diced (greens and whites)
*6 Tbs real butter unsalted
*5 cloves fresh garlic, minced
*several small sprigs fresh herbs (I use Oregano, Thyme, Rosemary, & Basil)
*6 TBS Tapioca Starch/flour
*1-2 tsp Celtic Sea Salt (go by taste)
* Pepper to taste
*2 cups heavy cream (not ultra pasteurized, raw if possible)
*6 cups chicken stock

Melt butter over medium heat. Add minced garlic, herbs, salt, and pepper, saute for about a minute. Add tapioca flour and create a thick paste (roux). Add sliced mushrooms and green onions. Allow to cook for about 2 minutes until they begin to get soft and give up a bit of liquid. Add cream and stock while whisking. Continue to whisk as soup heats and thickens. Reduce heat and allow to simmer until desired thickness is achieved. This should give you a nice creamy soup consistency, adjust as desired using more or less starch/flour in the roux.

Now, prepare your chicken.

To serve 8 for dinner, I prepare 4 chicken breasts or use leftovers from roasted chicken. I like to add some minced garlic, Celtic sea salt, and pepper in the pan. Cook and dice into bite size pieces. Set aside.

Place the rice, chicken and about half the soup (reserve the rest for later use) in layers in a glass casserole dish. Sprinkle with grated cheese and additional seasoning if desired. Bake at 450 for about 30 minutes until hot and melty.

Serve with a salad full of fresh, green veggies.