how long for shroom tea to kick in

ONE POT CHICKEN BROCCOLI RICE CASSEROLE

This one-pot chicken, broccoli, and rice casserole is a comforting and cheesy dinner packed with tender chicken, fresh broccoli, creamy rice, and plenty of melted cheese. You can sear chicken breasts for added flavor or save time by using shredded rotisserie chicken for a quick and easy meal.

INGREDIENTS

  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain white rice, rinsed
  • 2 1/2 cups low-sodium chicken broth
  • Salt and pepper, to taste
  • 4 cups fresh broccoli florets, tightly packed
  • 1 (10 oz.) can cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided

INSTRUCTIONS

  • Cook the Chicken
    • Heat 1 tablespoon of butter in a large skillet over medium-high heat.
    • Sear the chicken pieces until fully cooked, about 5 minutes.
    • Transfer to a plate and set aside.
  • Sauté Aromatics
    • In the same skillet, melt the remaining butter and add olive oil.
    • Sauté the diced onion until softened, about 2 minutes.
    • Add garlic and cook for another 30 seconds.
  • Prepare the Rice
    • Stir in the rinsed rice, ensuring it’s well-coated in the butter and oil.
    • Pour in the chicken broth, season with pepper, and stir.
    • Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  • Cook the Broccoli
    • Add broccoli florets to the skillet, cover, and steam for 5 minutes.
  • Combine Ingredients
    • Remove the skillet from heat and let the rice rest with the lid on for 5–10 minutes.
    • Stir in the broccoli to evenly combine.
    • Add the cooked chicken (including plate juices), cream of chicken soup, milk, sour cream, and 1 cup of cheddar cheese. Mix well.
    • Taste and adjust seasoning as needed.
  • Bake the Casserole
    • Transfer the mixture to a baking dish if needed. Top with the remaining cheese.
    • Cover and bake at 350°F for 15 minutes.
  • Optional
    • Uncover and bake for an additional 10 minutes or broil briefly to achieve a golden, bubbly cheese topping.
  • Serve and Enjoy
    • Serve warm and enjoy!

NOTES

  • Substitute Protein: Swap chicken for turkey or sausage.
  • Smoky Twist: Add a dash of smoked paprika for extra flavor.
  • Crumb Topping: Mix melted butter with crushed Ritz crackers and bake on top for 10 minutes.
  • Boost Veggies: Include mushrooms or bell peppers for added variety.
  • Extra Flavor: Sprinkle in bacon bits or chorizo for a savory kick.

GLUTEN FREE PHO BO 

Slurping up a warm, nourishing bowl of gluten-free Vietnamese Phở Bò (beef pho) feels almost as comforting as a hug from mom. This quick and flavorful beef pho can be ready in 30 minutes or less – yes, really! Topped with a generous handful of fresh herbs, thinly sliced beef, crunchy bean sprouts, and a kick of chilis, it’s the perfect dish to ease you into a new season.

INGREDIENTS

Gluten-Free Pho Broth:

  • 1 tablespoon oil (for frying aromatics)
  • 1 large onion, peeled and sliced
  • 1.5 inches fresh ginger (peeled and sliced) or ½ teaspoon dried ground ginger
  • 4 cloves garlic (fresh, bashed on the counter to release flavor and peel) or 2 teaspoons dried garlic powder
  • 2 tablespoons brown sugar (or sugar substitute, if preferred)
  • 8 cups beef broth (use beef stock or bone broth; ensure it’s gluten-free if sensitive)
  • 5 whole star anise (or substitute with 1.5 teaspoons ground five-spice powder)
  • 3 cinnamon sticks (or 1.5 teaspoons ground cinnamon)
  • ⅓ cup fish sauce (or to taste; increase if using unsalted broth)

Soup Ingredients:

  • 250 grams rice noodles (or 1-2 rice noodle loops; gluten-free Pad Thai noodles also work well)
  • 1 pound thinly sliced beef (chipped beef or sukiyaki are ideal; other tender cuts work too if sliced thinly against the grain)

Garnishes:

  • 1 cup bean sprouts (mung bean sprouts)
  • ½ cup cilantro (or mint, basil, etc.), roughly chopped
  • ⅓ cup green onions, sliced
  • 2 chili peppers, sliced
  • 1 lime, cut into quarters

INSTRUCTIONS

  • Prepare the Broth:
    • Heat oil in a pan over medium-high heat. Add the sliced onions, ginger, and garlic, cooking until they develop a nice brown sear. Add brown sugar (or sugar alternative) to enhance the caramelization.
    • Pour in the beef broth (or stock) into the soup pot, followed by the star anise, cinnamon, and fish sauce.
    • Bring the broth to a boil, then reduce the heat and cover. Let it simmer for 20 minutes. Taste and adjust the seasoning. If you’re using unsalted broth, you may need to add more fish sauce or salt.

Note: If you let the broth simmer longer than 20 minutes, some liquid may evaporate. Simply add a little more water or broth and adjust the seasonings.

  • Prepare Noodles:
    • Soak the rice noodles in a bowl with boiling water just enough to cover them. Let them sit for 2-8 minutes (depending on the noodle size and manufacturer) until tender but al dente. Drain and set aside.
  • Prepare the Beef:
    • If using chipped or sukiyaki beef, slice it as thin as possible against the grain. If using a different cut (like flank steak or filet mignon), freeze the beef for a short time until firm to make it easier to slice thinly.
  • Prepare Garnishes:
    • Wash and prepare your bean sprouts, cilantro, green onions, chili peppers, and lime. Set them aside.

Tip: To keep bean sprouts fresh longer, store them in a plastic container with water in the fridge, changing the water daily.

  • Assemble the Pho:
    • Bring the broth back to a boil.
    • Place cooked rice noodles into each bowl, followed by the thinly sliced beef.
    • Ladle the hot broth over the noodles and beef, covering them completely.
    • Top with your garnishes: bean sprouts, cilantro, green onions, chili peppers, and a squeeze of lime.
    • Stir the broth into the noodles to cook the beef in the hot liquid, and enjoy your comforting bowl of pho!

Notes: If you simmer the broth for more than 20 minutes, you may need to add more beef broth or water to compensate for evaporation and adjust the seasonings.

VARIATIONS

  • Low-carb option: Replace rice noodles with zucchini noodles or other spiralized vegetables.
  • Vegan version: Use vegetable broth instead of beef broth and substitute the beef with shiitake mushrooms or firm tofu. Look for vegan fish sauce alternatives like Ocean’s Halo (which is gluten-free and soy-free).
  • Chicken Pho: If you have leftover roasted chicken, use chicken broth and add sliced chicken instead of beef.

STORAGE

  • Store leftover pho broth and raw beef slices separately in sealed containers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Fresh herbs and vegetables will last in the fridge for about 7 days.
  • Note: Cooked rice noodles should be used within 24 hours for the best quality. Discard any leftovers after this time.