cheesy chicken and rice casserole

 Ingredients :

1 lb cooked skinless boneless chicken breasts, diced

1 tbsp light butter (I used Brummel & Brown)

1 cup reduced fat cheddar cheese, shredded

8 oz frozen mixed vegetables

1 ½ cups fat free sour cream

2 cups fat free chicken broth

1 cup brown rice, uncooked

1-2 cubes chicken bouillon

2 tbsp whole wheat flour

Salt and pepper to taste

16 oz frozen broccoli

2 tsp onion powder

1 cup fat free milk

1 tsp paprika

Preparation :

Preheat oven to 400 degrees. Spray a large 9” x 13” baking dish with non-fat cooking spray or an olive oil mister.

Prepare rice according to package directions, but using the chicken broth instead of water, and adding in the bouillon with the broth.

Bring a large pot of water to a boil on the stove. Blanche broccoli and mixed vegetables for just about 3 minutes. Drain and spread evenly into baking dish. Top with the cooked chicken. Sprinkle with salt, pepper, onion powder and paprika.

Top with ½ cup of the shredded cheese. Then top with the rice.

In a small saucepan, melt butter over medium high heat. Whisk in the flour and stir until well combined. Add in milk, salt and pepper, and continue to whisk constantly, until mixture bubbles and thickens. Remove from heat and fold in the sour cream. Pour over rice, and then sprinkle evenly with remaining cheese.

Place in oven and bake for about for about 20 minutes, or until cheese is melted and bubbly.

Let cool about 10 minutes before serving.