Chicken-Rice Casserole with Mozzarella
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 2 | ts | Olive oil |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; minced | |
| 1 1/2 | md | Red bell peppers; diced |
| 1 | c | Frozen corn; thawed |
| 1 | c | Low-salt chicken broth |
| 1 1/2 | ts | Dried thyme |
| 1/4 | ts | Freshly ground black pepper |
| 2 | c | Cooked brown or white rice |
| 1/4 | c | Nonfat sour cream; plus 2 tablespoons |
| 2 | tb | Dijon mustard |
| 8 | oz | Skinless cooked chicken; diced, or smoked turkey |
| 3 | oz | Mozzarella cheese; part skim milk, shredded |
| 1/4 | c | Chopped parsley |
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