*  Exported from  MasterCook  *
                   Chicken-Rice Casserole with Mozzarella
 Recipe By     : Weight Watchers Smart Choice Recipe Collection
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Casseroles                       Chicken
                 Rice & Grains
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     olive oil
      1/2  cup           chopped onion
    1      clove         garlic -- minced
    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           nonfat sour cream -- plus 2 tablespoons
    2      tablespoons   Dijon mustard
    8      ounces        skinless cooked chicken -- diced
                         --or smoked turkey
    3      ounces        mozzarella cheese, part skim milk -- shredded
      1/4  cup           chopped parsley
 1. Preheat the oven to 425 oF.  Spray a 1 1/2 quart casserole with nonstick
 cooking spray.
 2. 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, 3-5 minutes.
 3. 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, 3-5
 4. 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.
 5. 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.
 Each serving provides: 1/2 fat, 3 proteins, 1/2 vegetable (adjusted to new
 program), 1 1/2 breads, 20 optional calories.
 Nutrition Information:
 Values are approximate per serving: 378 calories, 28 g protein, 12 g fat,
 39 g carbohydrate, 63 mg cholesterol, 557 mg sodium.
 Serving Suggestion: Slice tomatoes and sprinkle them liberally with fresh
 basil.  For dessert, serve crisp almond biscotti with freshly brewed coffee.
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 NOTES : When I made this, I used smoked turkey, two whole red bell peppers
 and regular yellow mustard.  The casserole was an ugly yellow-brown color,
 very unappetizing, but fairly tasty.  Next time, I'll use Dijon.
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 2801 0 0 2805 0 0 0