chicken rice casserole with mozzarella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons olive oil1/2 cup chopped onion1 clove minced garlic1-1/2 medium red bell peppers, diced1 cup frozen corn, thawed1 cup low-salt chicken broth1-1/2 teaspoons dried thyme1/4 teaspoon freshly ground black pepper2 cups cooked brown or white rice1/4 cup plus 2 tablespoons non-fat sour cream2 tablespoons Dijon mustard8 ounces skinless, diced cooked chicken or smoked turkey3 ounces part skim milk mozzarella cheese, shredded1/4 cup chopped parsley
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SAILNLOLA.
Number of Servings: 4
Recipe submitted by SparkPeople user SAILNLOLA.
Nutritional Info Amount Per Serving
- Calories: 326.9
- Total Fat: 9.7 g
- Cholesterol: 51.1 mg
- Sodium: 455.6 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 4.3 g
- Protein: 23.5 g
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