Kristi's Chicken Noodle Casserole

• 9 cups water
• 3 tablespoons chicken bouillon
• fresh coarse ground black pepper (to taste)
• cayenne pepper (to taste)
• 7 garlic cloves
• 1 tablespoon fresh ginger, peeled and chopped
• 1 lb chicken
• 1 lb mushroom
• 2 cups basmati rice
• 4 carrots, peeled and chopped
• 4 celery ribs, chopped
• 1 medium onion, diced
• 3 green onions, chopped

1. Put first 6 ingredients in to a pot with a large opening.
2. Boil until liquid is reduced by roughly 1/4 (leaving 3/4 of original volume in pot, you're going to need a lot of liquid).
3. Add chicken and mushrooms, simmer for 45 minutes, or until chicken is done.
4. Preheat oven to 350F.
5. Assemble casserole in a shallow dish.
6. Dry rice to line the bottom, then uncooked veggies (carrots, celery, etc), then cooled broth with chicken and mushrooms.
7. Cook, uncovered, in oven for approx 1 hr, or until rice is fluffy and most liquid has boiled off.

water, chicken bouillon, ground black pepper, cayenne pepper, garlic, fresh ginger, chicken, mushroom, basmati rice, carrots, celery, onion, green onions

Taken from www.food.com/recipe/kristis-chicken-noodle-casserole-272838 (may not work)