I love casseroles. Make a big batch of something, throw it in the oven, and then have leftovers for days… that’s the dream. Especially for us busy people. Who has time to cook something totally new for breakfast, lunch, and dinner 7 days a week? And even if you did have time, who would want to do that? Not this girl. As much as I love to cook, I don’t want to spend all day cooking. And think of all the dirty dishes that would create! That’s really how you’d be spending your whole day, not cooking but doing dishes.
Casseroles are especially convenient when you’re traveling and leaving your somewhat helpless hubby at home to fend for himself. Okay, helpless is not the right word. He is very capable. I think I’ve just spent far too much of the last 9 years spoiling him so now he won’t cook much more than a hot dog or an egg sandwich, or his favorite…frozen pizza. But with a casserole or two, like this Creamy Chicken Bacon and Broccoli Casserole, prepped a head of time for him, I know he will be eating good the whole time I’m gone.
Where am I going, you ask? Why, I’m going to San Diego, CA to hang out with my friend Natalie of A Nourished Appetite. We are helping out at the NTP class there, so we will be busy all day, but then it’s eat ALL the delicious San Diego food come night. I’m pretty excited about it. If you’re going to be traveling around the holidays too, check out my post on Traveling on a Real Food Diet. I’ll be following some of my own advice this weekend in order to stay healthy and feeling great so I can enjoy my trip. And knowing my husband has this Creamy Chicken Bacon and Broccoli Casserole at home will help me enjoy my trip too. Although I’m sure I’ll still worry about him. It’s what I do. I’m a worrier.
And if you’re wondering what’s up with the rice, I don’t blame you. I don’t think I’ve ever posted a recipe on here with any sort of grain before. But, you see, white rice is different than other grains. While most grains are quite hard on digestion (unless soaked, sprouted, fermented, etc. to remove the problematic phytic acid and lectins found in the hull of the grain) and can be a poor choice for people with already damaged guts (aka most people), white rice is much easier for the body to digest. That being said, it is basically pure starch so don’t go overboard with it. But if you’re someone who is pretty active or just needs some extra calories, and you don’t have any blood sugar issues, it can be a great option. My husband loves him some white rice so I always make sure to have some organic rice on hand. Bonus: I can make this delicious recipe whenever I want!
- 1 cup white rice (I used arborio) or cauliflower rice for grain free
- 2 cups chicken broth, divided
- 1 can coconut milk (about 15 oz)
- ¼ cup arrowroot starch (tapioca starch works as well)
- 1 tsp sage
- ½ tsp thyme
- ¼ tsp rosemary
- ¼ tsp marjoram
- 2 tsp salt
- 1 tsp pepper
- 1 lb chicken breasts
- 4 slices bacon
- 3½ cups broccoli florets, chopped
- Preheat oven to 400 degrees. Grease a 9X13 pan.
- To make rice, add rice to a pot with 2 cups water. Bring to a boil, reduce heat to low, and cook covered for 20 mins. Alternatively, prepare cauliflower rice.
- While rice is cooking, bring 1½ cups broth and coconut milk to a low boil in a saucepan over medium heat. Into remaining ½ cup broth whisk in arrowroot starch. Add to pot along with all the spices.
- Add chopped bacon to a skillet and cook until crispy over medium heat.
- To assemble, add rice, chopped chicken, broccoli and bacon to pan. Pour sauce over the top, incorporating it into the other ingredients.
- Bake for 50-60 minutes until chicken in cooked through and excess liquid is absorbed.
Who’s doing some holiday traveling? How will you prep for it to keep yourself sane and healthy?
In vibrant health,