Ingredients
4
cups rice of your choice
12
oz. package slices mushrooms of your choice
16
oz. shredded cheddar cheese
2
cans cream of mushroom soup
1
package of chicken flavored seitan
Directions
1.
Preheat oven to 350 degrees.
2.
Pour 8 cups of vegetable broth into a large casserole/lasagna pan. Add 4 cups uncooked rice to broth in pan. Add all mushrooms raw and sliced seitan to broth/rice mixture.
3.
In a bowl, combine cream of mushroom soups and sour cream. Spoon mixture in large drops all over top of broth/rice/mushroom mixture. Top with 1/2 of the cheddar cheese. Bake for 1 hour at 350 degrees. Take out of oven and stir. Will be soupy. Place remaining cheddar cheese on top and bake 20 more minutes. Let cool and enjoy!