Creamy Chicken Rice Casserole (E)

10 cups water

1½ cups brown rice

3 lb. chicken breast, cut into bite-sized pieces

½ to 1 lb. frozen broccoli pieces/florets

1 to 2 cups frozen peas

1 cup fresh mushrooms, sliced

subheading: Sauce:

½ large onion

Dime-sized bunch of fresh cilantro

1 cup lowfat cottage cheese

1 cup unsweetened almond milk

1 cup canned garbanzo beans in juice

1 T chicken bouillon

½ tsp. black pepper

2 tsp. curry powder

½ to 1 tsp. dill weed

½ tsp. prepared horseradish (up this if you want an extra bite; watch ingredients if you have allergies)

1 T Worcestershire sauce (Lea and Perrins, linked below, is friendly to most allergies, but be careful)

½ tsp. glucomannan

Parmesan cheese (in the green shake container) and parsley flakes for garnish

Directions at copymethat.com

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