Wednesday, January 12, 2011

Cheesy Chicken and Rice

Cheesy Chicken and Rice Casserole (Serves 6)


nonstick cooking spray
1 ½ cups uncooked white rice
1 16-ounce bag frozen corn (I subbed one can of corn, drained)
2 cups (8 ounces) low-fat shredded cheese blend
2 cups cooked chicken breast, diced
1 cup yellow onion, diced
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons paprika
2 cups nonfat milk
½ cup water


Preheat the oven to 350˚F.

Spray 9 x 13-inch baking dish with nonstick cooking spray.

Put the rice, corn, cheese, chicken, and onion in a large bowl and mix together. Combine
the sugar, salt, and chili powder. Sprinkle the chili powder mixture and paprika on top of chicken mixture.

Pour the milk and water into the baking dish.

Bake, covered with aluminum foil, for 1 ½ hours or until the cheese begins to bubble.

Remove foil and bake 20-30 minutes until all liquid is absorbed and rice is tender.