Ingredients:
2 cups brown rice
1 lb boneless skinless chicken breasts
3 tablespoons olive oil
1 cup red bell peppers, small dice
1 cup yellow onions, small dice
1 cup poblano chiles, small dice ( may substitute other mild to medium hot chili pepper)
2 cups sliced mushrooms, sliced
3 garlic cloves, minced
4 cups broccoli florets, cut to bite size
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup nonfat milk
1/2 cup sharp cheddar cheese, shredded
1/2 cup fontinella cheese, shredded ( may substitute parmasean)
Directions:
Cook rice according to package, using fat free chicken stock.
Heat olive oil, over medium heat, in non stick skillet. Add chicken pieces and cook for a few minutes. Add red bell pepper, onion, green chili and mushrooms and cook until softened.
Stir in garlic, broccoli, soup and milk.
Mix cheeses together and reserve 1/4 cup.
Stir in the 3/4 cup mixed cheeses. Stir in the cooked rice. Mix thoroughly and put into casserole dish. Sprinkle with reserved cheese. Bake for 30 min, in 350 degree oven.
Servings: 10
Time preparation: 40 min.
Time total: 120 min.