This is one of our family favorites!  You can make it with any type of grain or quinoa, but we prefer rice. First, you wash your hands with goat milk soap:

Brett started off with adding brown rice to the rice cooker*:

She added water to it:

And set the timer so the rice cooker* would have the rice completed and ready to eat at 5:00 pm (dinner time). Later on, Greyden started with cutting up the onion:

And the celery:

After all the veggies were cut up, it was time to add the chicken to the casserole pans:

 After touching the meat, he carefully disposed of the chicken trays and  washed his hands again:

Next he evenly divided all the celery and onions and spread them over the chicken:

He still had more celery and onions to cut once he had cleared off his cutting board:

Once all the veggies were added, he drizzled olive oil over the top:

And covered the trays with aluminum foil:

He then placed them in the oven:

 And inserted the temperature probe:

Once the chicken was cooked to 170 degrees he carefully removed the trays from the oven:

He placed all the chicken on a platter:

Then he combined all the celery, onion, and chicken broth/gravy into one casserole.  He then added the rice to this and mixed it all up carefully.  He also seasoned it with salt, pepper, and garlic powder:

It’s now ready to serve and eat!

Super yummy!  You can also serve with a side salad or extra steamed vegetables if anybody is not a big fan of celery.

 Recipe:

Printable (kid friendly) version

Preheat oven to 350.
Get 3 cups of brown rice cooking.
Dice,

• 2 bunches celery
• 2 red onions

Place in 9×13 glass pans,

• 10-12 chicken breasts

Cover chicken breasts with celery and onions.
Drizzle olive oil on top of each 9×13 glass pan.
Cover with aluminum foil.
Place thermometer in the middle of the thickest chicken breast (preferably one in the middle of the tray).
Cook til chicken reaches at least 170 degrees.
Remove chicken breasts to a platter.
Combine cooked celery, onions, and rice.
Mix well.
Season with salt, pepper, and garlic powder to taste.
Serve and enjoy!

Optional – you can cook the celery and onions in a skillet with olive oil ahead of time if you prefer them very soft.  We like ours with more firmness and a slight crunch to the celery.

Let me know what you think!