Cheesy Chicken Casserole with Brown Rice

Whole doesn't love creamy cheesy casserole? This is always a great way to get those green vegetables down without a fight.

6 boneless skinless chicken thighs
1 medium yellow onion minced
1 green bell pepper minced
1 small zucchini diced
1 cup white mushrooms chopped
1 bag baby spinach leaves chopped
4 cloves of garlic minced
Salt and pepper to taste
1 tablespoon house seasoning
2-3 tablespoons olive oil

1 cup brown rice
4 cups water
1 billion cube

3 tablespoons butter
3 tablespoons flour
Salt and pepper to taste
Dash of cayenne pepper
11/2 cups milk
1 cup shredded cheddar cheese

Roasted garlic bread crumbs for topping.

Start the rice first then start chopping the vegetables. Add the onions, zucchini, peppers and mushrooms. Add the olive oil and the spices. Let this cook until the vegetables become tender. Add the garlic and spinach. Wilt the spinach and remove from the heat. Add the butter to a small sauce pan to melt over medium low heat. Add the flour and whisk together. Add the salt pepper and cayenne. Add the milk and whisk to get rid of any lumps. Bring to a bubble and thicken into a cream sauce. Once it has become a thick sauce remove from the heat and add the cheese. Whisk it in to melt. Season the chicken thighs to taste and place them on the bottom of a casserole dish. Layer on the vegetables. Pour on the cheese sauce. Sprinkle with the bread crumbs and place in a 400 degree oven. Top with more shredded cheese if desired before putting in the oven. Bake for 35-45 minutes or until the chicken is cooked through! For more on this recipe or any others please email me at alesia.leach@gmail.com