Chicken Casserole

This is a great weekend dish, it's a full meal in one dish.  I based this recipe on one my mom made when I was a kid.  That one was made with canned cream of mushroom soup, chicken and rice.  This I hope is a healthier alternative, dairy free and gluten free.

What you need:

6-8,skinless, boneless chicken thighs

2 tbs olive oil

2 cups brown rice

1 large carrot peeled and chopped

1/2 head broccoli, chopped

1 parsnip peeled and chopped

I cup sliced mushrooms  

2 cups chicken or vegetable stock

1 can coconut milk or 6 tbs coconut cream mixed into 2 cups warm water.

1 tsp parsley

1/2 tsp thyme

1/2 tsp sage

Salt and pepper to taste

Water as needed

In a roasting pan or casserole on the stove top heat olive oil over medium high heat.  Brown chicken then remove from heat.  Add remaining ingredients to the dish spread throughout the whole pan. Add some water if the liquid doesn't cover ingredients   Bake at 375 for about 45 minutes to an hour until chicken is cooked through and rice is tender.  Or, you can slow cook it for about 2 hours at 225.  This is good comfort food that tastes pretty close to the old soup can recipe.