When I was still working, I was lucky enough to have my mother-in-law at my house to watch the children. I worked in the evenings, and my husband was usually working late too, which meant my mother-in-law, would make dinner. I was usually organized enough to have a meal planned with ingredients prepped and ready to go, but some days not so much. And you know what, these were usually the nights I would come home to the most delicious meals, usually in the form of a hotdish. My mother-in-law is the oldest of 9 siblings. She grew up on a farm in rural Wisconsin. They didn’t have much money, but she had an amazing mother who was very resourceful at providing for her family. I believe this is where my mother-in-law got her gift of taking the most random ingredients and turning them into a delicious meal.
A few weeks ago, faced with no meal plan, but plenty of ingredients that must work together somehow, I decided it was time to channel my mother-in-law and: hotdish! Of course, I had to Google a little to help me get there. I read several recipes and mix and matched them to work with the ingredients I had on hand. To my happy surprise, the rest of my crew really liked the result. Even my toughest 3-year-old critic was exclaiming how yummy it was! ☺
1 lb chicken breast (cubed and cooked)
4 cups chopped broccoli
½ cup chopped onion
1 cup sprouted grain brown rice (cooked)
2 cups mozzarella cheese
¼ cup Parmesan cheese
¼ cup almond flour
½ stick of butter
½ cup heavy whipping cream
Salt, pepper, cayenne pepper to taste
Preheat oven to 425 degrees. Cut raw chicken breast into 1-inch cubes. Heat a pan over medium heat, melt butter and mix in almond flour to make a roux (will look like peanut butter). Cook chicken in the roux seasoning with salt, pepper, and cayenne. Add onion, and mushrooms to lightly sauté. Place contents from pan into a greased (I used butter) 9×13 casserole dish. Add the chopped broccoli, 1-cup mozzarella cheese, heavy cream and rice to casserole dish. Stir ingredients to combine. Top with Parmesan and the remaining mozzarella cheese. Bake for 30 minutes.