Chicken-Rice Casserole with Mozzarella

• 2 teaspoons olive oil
• 1/2 cup onions chopped
• 1 clove garlic minced
• 1 1/2 medium sweet red bell peppers diced
• 1 cup corn thawed
• 1 cup chicken broth, low salt
• 1 1/2 teaspoons thyme dried
• 1/4 teaspoon black pepper freshly ground
• 2 cups brown rice cooked or white
• 1/4 cup sour cream, non-fat plus 2 tablespoons
• 2 tablespoons dijon mustard
• 8 ounces chicken skinless cooked, diced or smoked turkey
• 3 ounces mozzarella cheese part milk, skim,
• 1/4 cup parsley leaves chopped

1. Preheat the oven to 425 oF.
2. Spray a 1 1/2 quart casserole with nonstick cooking spray.
3. In a large nonstick skillet over medium-high heat, warm the oil hot but not smoking.
4. Add the bell peppers, corn 1/4 cup of the broth, the thyme and begins to soften, 3 to 5 minutes.
5. Stir in the remaining 3/4 cup broth, the rice, sour cream, and mustard.
6. Transfer the mixture to the prepared casserole.
7. Spread the mixture evenly.

olive oil, onions, garlic, sweet red bell peppers, corn thawed, chicken broth, thyme, black pepper, brown rice, sour cream, mustard, chicken, mozzarella cheese, parsley

Taken from recipeland.com/recipe/v/chicken-rice-casserole-mozzarel-33401 (may not work)