Chicken Rice Casserole with Mozzarella
Source of Recipe
About.com
Recipe Introduction
9 points per serving -- yield: 4 servings
List of Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
1 clove minced garlic
1 1/2 medium red bell peppers, diced
1 cup frozen corn, thawed
1 cup low-salt chicken broth
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 cups cooked brown or white rice
1/4 cup plus 2 tablespoons non-fat sour cream
2 tablespoons Dijon mustard
8 ounces skinless, diced cooked chicken or smoked turkey
3 ounces part skim milk mozzarella cheese, shredded
1/4 cup chopped parsleyRecipe
Preheat the oven to 425 degrees F. Spray a 1-1/2 quart casserole with nonstick cooking spray.
In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, 3 to 5 minutes.
Add the bell peppers, corn 1/4 cup of the broth, the thyme and black pepper, and continue cooking until the bell pepper begins to soften, 3 to 5 minutes.
Stir in the remaining 3/4 cup broth, the rice, sour cream, and mustard. Add the chicken, remove from the heat, and stir until well combined. Stir in one-third of the mozzarella and the parsley.
Transfer the mixture to the prepared casserole. Spread the mixture evenly. Sprinkle with the remaining mozzarella and bake for 20 to 25 minutes, or until the casserole is heated through and the cheese has melted.
Microwave Shortcuts:
In a 2-quart microwave safe casserole, combine the oil, onion, garlic and bell peppers. Cover and cook at high for 4 minutes, or until the peppers and onion begin to soften. Stir in the corn, 1/2 cup of the broth, the thyme, black pepper, rice, sour cream, mustard, and chicken. Stir in one-third of the mozzarella and the parsley. Re-cover and cook at high for 7 minutes, stirring once. Sprinkle with the remaining cheese and cook at high for 3 minutes, or until the cheese is melted and the casserole is heated through.
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