There are a few things this recipe is good for:
1. It’s gluten free.
2. It’s CHEAP.
3. It’s relatively easy, and makes enough to fill 3 gallon freezer bags, so you can freeze all 3, or make one and freeze the other 2.
Very large bowl for mixing all ingredients
Approx. 3-5 cups uncooked rice
Approx. 1/2 cup uncooked quinoa (optional)
1 Costco bag of broccoli
this recipe of gluten free condensed chicken soup
Cooked chicken, chopped/shredded. I use a whole package of costco’s leftover rotisserie chicken, it’s cheaper per pound than raw chicken breasts lol!
1 bag shredded cheese from Costco, I like the Mexican blend
1 container white mushrooms from Costco
Approx. 2 cups plain Greek yogurt, or to taste
About 20 strips cooked bacon (I use pre-cooked for ease, but you can cook your own and save significantly)
Jalapeños to taste
Garlic to taste
Onions to taste
Begin by putting rice and quinoa together in rice cooker (takes approx. 30 min).
And FYI, did you know you can re-vamp old rice in a rice cooker??
Simply break up these chunks:
Anyway, moving right along… 😜
Next, cook broccoli in olive oil. You can use frozen broccoli for ease, but I like buying the massive bag at Costco, which requires I break up the pieces a bit:
Meanwhile, cut or break up the bacon and place in the large bowl:
Wash mushrooms and chop to desired size. These are my favorite:
Put the mushrooms in the skillet with a little olive oil, and now the rice should be done, so add that:
Cut up chicken and add:
Add greek yogurt and cream of chicken soup:
Add in shredded cheese, mushrooms, and sautéed garlic and jalapeños.
Here is my completed batch:
You can either freeze 3 batches, or place one batch in 9×13 baking dish, cover with shredded cheese, and bake at 400 for 30 minutes:
Then, take the rest:
Place in a gallon ziplock and freeze for a quick dinner later! (Thaw overnight in fridge, cover with shredded cheese) and bake at 400 for 30 minutes)