Super simple "cream" of mushroom soup (with Chicken!)

As a brief aside before the food part, I don't have anything particularly wise to say about games wod #2. I do however wish to point out all of the most excellent efforts that went on at my gym. The plethora of people getting new max snatches under pressure was amazing. This was just the reason I was encouraging everyone to participate! so many people ended up surpassing their own expectations and, as usual, the support from everyone was outstanding. The atmosphere on games day is my favourite thing about the whole process :) Now if only someone could give me a cure for my compulsion to check the leaderboard constantly. Also, if someone could maybe go back in time and tell me to go to olympic lifting classes a bit more regularly so I could do a 100 lb snatch that would be super.

So food.

My mom used to make this tasty dish where she threw rice, porkchops, and cream of mushroom soup in a casserole dish in the oven. I had a craving for it last week and decided to try my own version. I didn't have a recipe so there was a large risk of wasting a can of coconut milk and two chicken breasts, not to mention being left without edible dinner, but it turned out splendidly. The coconut milk as a substitute for cream was not too coconutty, as I'd feared it might be, and the mushroom flavour was lovely.

"Cream" of mushroom soup with Chicken (and possibly "rice")

The prep for this is really quick, but you do have to leave it in the oven for a while. If I'd had more prep time I would have added cauliflower rice to the casserole but I was in a hurry.

Ingredients
2 chicken breasts, boneless/skinless (I think porkchops would also be yummy)
1 can coconut milk (and equal part water)
lots of mushrooms (I used cremini)
green pepper (or red, or some other vegetable you think might taste good)
salt and pepper to taste
garlic and onion powder, also to taste
green onions (would have added them if I'd had any)
cauliflower, riced (optional)

1. In a casserole dish, mix the coconut milk and water (less or more water depending how thick you like your soup). Use a dish of a size that the chicken/chops will be covered by liquid.
2. Chop up the mushrooms and green peppers and add to the casserole
3. Season with salt, pepper, garlic powder, and onion powder. Stir it up and add the chicken breasts.
4. If you want "rice", mulch up your cauliflower and add it too. I haven't made the dish with the cauliflower rice before, so I'm not sure about how much to add to keep the liquid ratio optimal. I think it would taste lovely though. Let me know if you try it!
5. Bake at about 350 for 30-40 minutes depending how thick your meat pieces are.
6. I think some green onions would garnish the dish nicely, but I had none.