Home » Asparagus » Chicken, Asparagus and Rice Casserole (my ulcer therapy!)

Chicken, Asparagus and Rice Casserole (my ulcer therapy!)

Chicken Asparagus Rice Casserole (my ulcer therapy)

Chicken Asparagus Rice Casserole (my ulcer therapy)

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.

Make rice according to package directions

Make rice according to package directions

I got serious about ulcer control the other day and put two cups of rice to boil in a saucepan, according to directions.

Sauté onions over medium high heat in a nonstick skillet with a drizzle of oil until lightly browned and turning translucent

Sauté onions over medium high heat in a nonstick skillet with a drizzle of oil until lightly browned and turning translucent

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.

Add chicken and cook through, about 7-8 minutes, stirring occasionally

Add chicken and cook through, about 7-8 minutes, stirring occasionally

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 a large container add rice, soups, asparagus and corn

In a large container add rice, soups, asparagus and corn

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.

Add chicken and onions to bowl. Stir well and place in plastic container(s). Refrigerate until ready to eat

Add chicken and onions to bowl. Stir well and place in plastic container(s). Refrigerate until ready to eat

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!

Chicken Asparagus Rice Casserole (my ulcer therapy)

Chicken Asparagus Rice Casserole (my ulcer therapy)

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.

Chicken Asparagus Rice Casserole (my ulcer therapy)

Chicken Asparagus Rice Casserole (my ulcer therapy)

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.

Makes about 10 cups of casserole.  Number of servings would depend on amount desired per meal.Tiara Logo

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