Cook the brown rice on the stove top according to the package instructions. I like boiling the rice in chicken broth instead of water for added flavor. You will need 3 cups of rice - you can use leftover rice if you have some already made.

While the rice is cooking, prepare the rest of the recipe.

Preheat the oven to 400 degrees Fahrenheit and lightly spray a large 13” x 9” casserole dish or large baking dish with cooking spray (this makes for easy cleanup once the casserole is finished).

Heat avocado oil in a large 12-inch skillet over medium-high heat. Add the chopped onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

Transfer the minced garlic and mushrooms to the skillet, cover, and cook until the mushrooms begin to soften, about 3 minutes.

Add the remaining ingredients except for the spinach to the skillet (chopped chicken breasts, coconut milk, all-purpose flour, cider vinegar, liquid aminos (or soy sauce), and sea salt). Bring everything to a full boil.

Once boiling, immediately add the spinach and cover the skillet. Cook for 1 to 2 minutes, just until the spinach stirs into the mixture easily. It’s completely fine if the chicken and spinach aren't cooked all the way through at this point. We’re going to be baking the casserole in the oven, so the chicken will finish cooking then. 

Pour the cooked brown rice into the prepared baking dish.

Transfer the creamy mushroom chicken mixture to the casserole dish on top of the rice and stir everything well until the rice is well incorporated into the saucy mixture.

Bake in the oven for 15 minutes, or until the casserole is very bubbly. Switch the oven setting to the High Broil setting and broil for 3 to 4 minutes, or until the top of the casserole is slightly crispy.

Serve casserole and enjoy!