Cheesy Chicken and Rice Casserole

A great comfort food and excellent as leftovers.

Ingredients:
1c brown rice, uncooked
1lb skinless, boneless chicken breasts - cooked and diced
2c chicken broth
1-2 cubes boullion (I use Better than Broth base)
16oz frozen broccoli
8-10oz frozen mixed veggies
1c reduced fat cheddar cheese, shredded
1.5c fat free sour cream
1c nonfat milk
2 Tbs whole wheat flour
1 Tbs butter
2 tsp onion powder
1 tsp paprika
salt and pepper to taste

Instructions:
Preheat oven to 400*. Spray 9x13 inch pan with cooking spray.
Prepare rice using chicken broth, enhanced with boullion, rather than water.
Blanche frozen veggies for about 3 minutes. Drain and spread evenly into the bottom of the pan. Top with cooked chicken. Sprinkle with onion powder, paprika, salt and pepper.
Top with 1/2c of cheese and then top that with the rice.

In a saucepan, melt the butter over medium high heat. Whisk in flour and cook 1-2 minutes, stirring constantly. Slowly start adding the milk, a little at a time, stirring constantly until thickened and bubbly. Season with salt and pepper. Remove from heat and stir in the sour cream. Pour mixture over the rice and top with remaining cheese.

Bake for 20 minutes, until cheese is melted and bubbly. Let cool 10 minutes before serving.

Serves 8
7pp