It’s a bit chilly outside.  Not freezing, not really “cold”.  Just chilly.  Fall-is-in-the-air-chilly.  That means a casserole!

I knew we had some mushrooms that needed using up, along with a couple of chicken breasts in the ‘fridge, so the basis of the casserole was set.  I could have just made a saucy chicken and served it over the rice, but… I really like letting the rice sit in with the sauce and absorb just a bit of it.  It makes for a creamier dish.

Chicken and Mushrooms

  • 1 cup brown rice, cooked
  • 2 chicken breasts, diced
  • 1/2 onion, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 tsp poultry seasoning
  • 1 cup white wine
  • 2 cups chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 cup bread crumbs
  • 1 cup chopped almonds
  • salt and pepper, to taste

Cook rice and set aside.

Preheat oven to 350°.

Saute onion, celery, and garlic in a bit of olive oil.  Add chicken and brown.  Add mushrooms and cook though.

Add wine, bring to boil, and reduce a bit.  Add broth and seasonings.  Bring back to boil.

Blend butter with flour and add slowly to broth and thicken to desired consistency.

Add cooked rice and mix well.

Turn into buttered casserole dish and top with bread crumbs and chopped almonds.

Bake in 350° oven about 30 minutes.

And as fabulpous as dinner was, the real news is I am officially at the half-way point of my weight-loss regime!

This morning I was officially at 215 pounds!  25 down, 25 to go!

Ya know…  we’re eating pretty good and losing weight.  It is totally about eating less calories and moving a bit more.

No “low carb” diets.

No extremes.

It is simply not putting as much food into our bodies.

It’s the one diet the multi-billion dollar diet industry doesn’t want you to know about.

It’s free.