I’ve dealt with stomach ulcers since I was 12. It’s just a genetic thing I cope with from time to time. When I am serious about eating regular non-spicy meals to get rid of the current ulcer I turn to casseroles. I like to have casseroles in the fridge for fast mini-meals. They are more of a comfort food than taking medicine. Casseroles and some soups are MUCH more pleasant than chugging that chalky ulcer medicine.
My latest casserole was a rice one. My P.S. had bought a huge bag of a medium grain rice when we ran out of our usual long grain rice. The medium grain rice was super sticky no matter how I prepared it! Note to P.S.: long grain, babe! I’m not making sushi here! So my ulcer control casserole would also be helping to use up some sticky rice.
I got serious about ulcer control the other day and put two cups of rice to boil in a saucepan, according to directions.
I’d diced a large onion a few days previously then changed my mind about using it in a dish. Now I heated a large nonstick skillet over medium high heat with a drizzle of basil infused oil I love from the Olive Barrel. I let the onion get a bit translucent and browned around the edges to sweeten it up before adding some chicken.
I’d thawed two boneless, skinless chicken breasts as the protein in my casserole. I cut them into 1″ pieces and added them to the browned onions. I let them fry, stirring occasionally, until the chicken pieces were fully cooked, about 7 or 8 minutes.
In the meantime I added the rice to a large mixing bowl. I added a can of cream of chicken soup and 2 cans of cream of mushroom soup. Yes, I’m against using canned soups but this time I had some in the back of the cupboard close to their end dates so I used them. I also added a can of kernel corn and a can of asparagus spears I cut into 1″ pieces. They also were nearing their expiration date and needed to be used.
Chicken cooked through, I added it to the bowl. I stirred well to evenly incorporate the ingredients, then stirred some more. The sticky rice I mentioned previously took some elbow grease to smoothly distribute!
I divided the casserole into containers and put them in the fridge. I now had a quick meal to keep my stomach acid happy and prevent it from having to nibble on my stomach. Saying that reminds me of the meme I read on FB, something like “I hate when I look for food in the fridge and only find ingredients”. That is SO me, at these times.
I have no excuses now, I have a casserole ready to microwave and eat. I make two or three versions of casseroles and a pot of soup usually at these times. I like to have a variety of foods on hand to battle the evil ulcer. I’ll post a few more versions of my “medicines” in the coming weeks!
Chicken Asparagus Rice Casserole
2 cups dry rice; cooked according to box directions (I used a medium grain, long grain would be best)
1 cup onion; diced
2 large chicken breasts; cut into 1″ pieces (I used boneless, skinless breasts)
salt and pepper as desired for chicken and onions
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can whole kernel corn
1 can asparagus spears; cut into 1″ pieces
salt and pepper to taste
Prepare rice and set aside.
In a large skillet with a drizzle of oil sauté onion until lightly browned and translucent. Add chicken and sauté until cooked through, stirring occasionally, about 7-8 minutes.
In a large container add rice, soups, corn, asparagus, chicken and onions. Stir well. Place in a container or containers and refrigerate.
Microwave dishes of casserole for 3-4 minutes before serving.