Buffalo chicken casserole

1.5lbs skinless chicken breast, fat removed, cut into 1-inch chunks
1 sweet onion, chopped
1c mushrooms, chopped
2c cooked brown rice (1 cup uncooked, cooked to package directions)
6-9 jarred, roasted red pepper strips, cut into bite-size pieces
3/4c frozen corn
6 tbsp nonfat, plain yogurt
6 tbsp ranch dressing
6 tbsp buffalo wing sauce
1c shredded mozzarella, part skim

In nonstick skillet, cook chicken, onions, and mushrooms, until chicken is thoroughly cooked. In a medium casserole dish, mix together cooked rice, chicken mixture, red pepper, and corn. In separate cup, mix yogurt, ranch, and buffalo sauce, when blended thoroughly, pour into casserole dish and stir well. Add 3/4 mozzarella and stir, sprinkle remaining cheese over the top. Bake for 15 minutes at 350 degrees.

Number of Servings: 8

Recipe submitted by SparkPeople user HSQUARED3.