Cajun Chicken Casserole

By Chef_Kate

Nice served with sliced avocados and a dollop of sour cream on the side. Cook the chicken and rice ahead to shorten the preparation time.

Ingredients

• 1 whole chicken breast
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cups cooked wild or brown rice*
• 1 (14.5 oz.) can diced tomatoes
• 4 ounces cream cheese, cut into 1 inch cubes
• 1 cup Monterey Jack or Colby cheese with jalapeno peppers, shredded
• 1 tablespoon Cajun seasoning (Louisiana Brand is preferred)
• pinch of dried thyme

Preparation

Step 1

Preheat the oven to 325 degrees.

Cut the chicken meat into bite-sized cubes, discarding any skin, fat, or bone. Set aside.

Heat the oil in a large skillet. Add the onions and saute until translucent, but not browned. Remove from the heat. Add all remaining ingredients, except for 1/2 cup of the pepper-jack cheese. Toss together. Pour into the Deep Covered Baker. Top with the reserved shredded cheese.

Bake for 30 minutes, until heated through and the cheese is melted.

Serves 4.

1/4 of casserole with wild rice:
27 g. fat; 25 g. total carbs; 3 g. dietary fiber; 27 g. protein
445 calories

Exchanges:
1 Starch/Bread; 3 Lean Meat; 1 Vegetable; 4-1/2 Fat

1/4 of casserole with brown rice:
28 g. fat; 30 g. total carbs; 3 g. dietary fiber; 26 g. protein
471 calories

Exchanges:
1-1/2 Starch/Bread; 3 Lean Meat; 1 Vegetable; 4-1/2 Fat