Mushroom Chicken and Rice Bake

We had some of my husband's friends over for dinner the other night.  I had no idea what to make, but after scrounging around, I adapted this recipe.  It didn't change much from the original recipe which was given to me by a friend, however was forced to become a little more healthy since I had only healthier alternatives on hand.  I think the single best secret towards eating better is to keep only healthy options on hand.  Then when you have a craving, you have the option of either learning to love alternatives, or going out of your way to pick up something else.

Without further ado, Mushroom Chicken and Rice Bake:

2 cups uncooked brown rice
2 cups water
2 cans cream of mushroom soup*
4 boneless, skinless chicken breast (or whatever is on sale will work well enough, too)
1/4 tsp Lawry's seasoning salt (or use [sea] salt, garlic, onion, and paprika.  Or whatever you have on hand.)
1/4 tsp pepper
1/2 cup fresh sliced mushrooms

Preheat oven to 375 degrees Fahrenheit.  In a 9x13 inch baking dish, combine rice, water, soup, and seasonings, and stir.  Place chicken breasts on top.  Sprinkle additional seasoning salt and pepper, and top with sliced mushrooms.  Cover with aluminum foil and bake for about an hour and a half, or until rice is tender and cooked through.

*I realize that I am not making the healthiest choice here with canned cream of mushroom soup.  Next time, I am going to try this recipe for making my own, using coconut oil.  I just haven't been convinced until seeing this recipe that I could make a healthy enough alternative, one that was worth the time spent making it from scratch.  I am glad to have finally found one that seems simple AND healthy (not using pure cream, butter, etc.).

I recently learned how healthy mushrooms really are.  They boost your immune system and have high levels of vitamin D.  In researching, I found out that they absorb and concentrate whatever they grow in.  Learning this, I am going to make more of an effort to buy organic mushrooms.  I don't buy all organic produce, but try to pick and choose where I will get the most bang for my buck.

Comfort Food Becomes Healthy

With a name like "Broccoli Puff," how can you not expect some comfort food goodness?  I don't know where the recipe originated in my family, but it sure does sound like something that came from the Midwest... complete with a crispy, buttery baked topping and full of rich and creamy insides that make my mouth water just thinking about it.  Broccoli Puff is a staple at every family holiday gathering, and I was sure to eat my share this holiday season.

Now that the holidays are over, I have found myself craving to indulge in this dish just one more time... BUT I am trying to keep with my "Life Resolution" (since we all know New Year's Resolution's don't typically stick) to eat more healthfully.  Let me define "healthfully" since it seems there are a million opinions as to what really is healthy.  For me, healthy eating means getting back to the most natural and basic foods possible.  Organic, un-messed around with, and full of nutrients.

In line with this, I have decided to substitute a little of this and lessened a little of that to make a more natural, healthy version of good 'ol Broccoli Puff.  Maybe I should start brainstorming a new name for it now...

Here's how I did it:

One head of fresh, broccoli, cooked (organic and local are always the best)
1/4 Cup plain yogurt
1 Teaspoon corn starch (you can use flour as well, just double the amount)
1 can cream of mushroom soup (follow link for a healthier, scratch alternative)
1/4 cup shredded cheddar cheese
1/4 cup milk
1 egg, beaten
1/4 cup bread whole wheat bread crumbs
1 tablespoon butter, melted

Place the cooked broccoli in a baking dish (about a 9x9 size).  In a mixing bowl, combine yogurt, corn starch, soup, cheese, milk, and egg.  Top with bread crumbs and melted butter.

Cook at 325 degrees Fahrenheit for about an hour, or until top is bubbly and edges are golden brown.