Light Chicken and Rice Casserole
1/17/2017, 11 a.m.
Serves: 6-8 servings
1 Tbsp. olive oil
4-5 green onions, diced
1 (14-oz) pkg. sliced fresh mushrooms
2 cups cooked boneless, skinless chicken, cubed
3 Tbsp. all-purpose flour
1½ cups milk
2½ cups cooked instant brown rice
1 (5.3-oz) fat free plain Greek yogurt
¼ cup light mayonnaise
¼ tsp. salt
¼ tsp. pepper
¾ cup shredded cheddar cheese
Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.
Add brown rice. Fold in Greek yogurt, mayo and salt and pepper. Pour into prepared casserole dish.
Top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.