Skinny Chicken and Rice Casserole

• Meat

  • 2 cups Chicken, cooked boneless skinless

• Produce

  • 4 Green onions
  • 1 (14-oz pkg. Mushrooms, fresh

• Condiments

  • 1/4 cup Mayonnaise, light

• Pasta & Grains

  • 2 1/2 cups Brown rice, cooked

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 (5.3-oz fat free plain greek yogurt, fat free plain
  • 3/4 cup Cheddar cheese
  • 1 1/2 cups Milk

Found on yummyhealthyeasy.com

Description

Ingredients

• 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 brown rice (I used instant)
• 1 (5.3-oz) fat free plain Greek yogurt
• ¼ cup light mayonnaise
• ¼ tsp. salt
• ¼ tsp. pepper
• ¾ cup shredded cheddar cheese

Directions

• 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 its bubbly around the edges.