Greek Chicken Rice Casserole

Greek Chicken Rice Casserole

Ingredients:

• 2 cups uncooked brown rice
• 40 oz cubed cooked chicken breast
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3/4 cup smart balance mayonnaise
• 3/4 cup fat free sour cream
• 3 celery ribs, chopped
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 3 tablespoons oat flour
• 1-1/3 cups fat-free milk
• 1 teaspoon chicken bouillon granules
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup oatmeal ground up
• 1/4 cup shredded Parmesan cheese

Cook rice according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper. In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray (dish will be full). Top with mozzarella cheese, oatmeal and Parmesan cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 10 servings.

Nutritional Information:

• One serving equals: 332.8 calories
• Total fat: 10.6g
• Total carbs: 26.6g
• Dietary Fiber: 3.3mg
• Protein: 33.8g