Chicken-Rice Casserole with Mozzarella
2 teaspoons olive oil 1/2 cup chopped onion 1 clove garlic -- minced 1 1/2 medium red bell peppers -- diced 1 cup frozen corn -- thawed 1 cup low-salt chicken broth 1 1/2 teaspoons...
Ingredients
- 2teaspoonolive oil
- 1/2cupchopped onion
- 1clovegarlic -- minced
- 11/2 medium red bell peppers -- diced
- 1cupfrozen corn -- thawed
- 1cuplow-salt chicken broth
- 11/2 teaspoons dried thyme
- 1/4teaspoonfreshly ground black pepper
Directions
- 1
2 teaspoons olive oil 1/2 cup chopped onion 1 clove garlic -- minced 1 1/2 medium red bell peppers -- diced 1 cup frozen corn -- thawed 1 cu
- 2
Preheat the oven to 425 oF
- 3
Spray a 1 1/2 quart casserole with nonstick cooking spray
- 4
In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking
- 5
Add the onion and garlic and cook, stirring, until the onion begins to brown, 3-5 minutes
- 6
Add the bell peppers, corn 1/4 cup of the broth, the thyme and black pepper, and continue cooking until the bell pepper begins to soften, 3-
- 7
Stir in the remaining 3/4 cup broth, the rice, sour cream, and mustard
- 8
Add the chicken, remove from the heat, and stir until well combined