Weight Watcher RecipeChicken Casserole
Chicken Rice Casserole with Mozzarella Ingredients: 2 teaspoons olive oil 1/2 cup chopped onion 1 clove minced garlic 1 medium red bell pepper, diced 1 cup low-salt chicken broth 1-1/2 teaspoons dried thyme 1/4 teaspoon freshly ground black pepper 2 cups cooked brown or wild rice 1/4 cup non-fat sour cream 2 tablespoons Dijon mustard 8 ounces skinless, diced cooked chicken 3 ounces part skim milk mozzarella cheese, shredded 1/4 cup chopped parsley
Instructions: 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, 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.
Enjoy!
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