I'm mildly obsessed with this quick, low fat dish, Gabe even busted me eating it out of the tupperware as I was putting it away on the evening I made it. And then I finished it pretty much all by myself the next day. Let me know if you give it a try.
Ingredients
1 Tbsp. olive oil
4-5 green onions diced
1 14-oz pkg. sliced fresh mushrooms
2 cups cooked boneless skinless chicken thighs, cubed
3 Tbsp. all-purpose flour
1 1/2 cups milk, I used Fairlife Fat Free
2 1/2 cups cooked brown rice I used instant
1 5.3-oz fat free plain Greek yogurt
1/4 cup Duke's light mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup shredded cheddar cheese
Instructions
Warm oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
Heat oil in a skillet. Add green onions and mushrooms and cook until tender.
Add chicken and sprinkle with flour. Cook for one minute, stirring constantly! Stir in milk and bring to a boil. Cook for about 3 minutes or until thick and bubbly.
Add brown rice and fold in Greek yogurt, mayo and salt and pepper. Pour into casserole dish.
Top with cheese and bake for roughly 20 minutes or until cheese melts and it's bubbly around the edges.
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