Chicken and Brown Rice Casserole

.1 whole chicken baked** save juices
.1 cup dry brown rice, cooked with 1 cup water and 1 1/3 cups chicken juice/both and salt until soft and tender
.1 medium onion, diced
.1 -2 cups sweet peppers, diced
.2-3 T fresh garlic
.1 - 2 T olive or avocado oil
.chicken broth or juice from baked chicken
.Amy's Cream of Mushroom soup
.1/2 to 1 cup sour cream
.1-2 T flour for thickener if needed
.cumin, Italian seasoning, garlic, salt & pepper to taste (1/2 tsp of each??? I just dump :))
.Cheese for the top

**To bake whole chicken: I start with a frozen fryer. Season by rubbing poultry seasoning, salt and garlic powder all over and dumping spices inside. Put in a covered dish. Bake at 350* for 4 - 5 hours or until brown. Let cool for 15 - 20 minutes.

Drain juice, save, and debone chicken. I pour about 1/2 cup juice back over the chicken to keep it moist.

Saute onions, peppers and garlic in oil...

...until tender and clear. Remove from heat.

Mix sauteed vegetables with cooked brown rice, & spices. Add chicken juice or broth if necessary. Mixture should be moist.

Put 3 - 4 cups diced chicken (plus the 1/2 cup broth/chicken juice) and cream soup in a sauce pan.

Simmer for 15 - 20 minutes to thicken, add thickener if needed. Remove from heat and stir in sour cream.

Gently stir together with rice mixture

Scoop into casserole dish. Sprinkle cheese on top.

Refrigerate or bake immediately. To bake immediately bake at 350* for 30 - 35 minutes, or until bubbly and hot. To bake after chilled, bake at 350* for 45 minute to one hour.