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.

Ingredients:

Large skillet

Rice maker

Very large bowl for mixing all ingredients

Olive oil 

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

Directions:

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:

  
And throw it in the cooker with some water, and place on “cook” again:

  
It comes out good as new!

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:

  
  
  
Cook it just to where it is still crispy, but cooked. It’s important to not let it get mushy. I even like them browned just a smidge.

Meanwhile, cut or break up the bacon and place in the large bowl:

 

Wash mushrooms and chop to desired size. These are my favorite:

   
At this point the broccoli should be done, so add that to the bowl:

  

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)

  

Serves 6.

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