Creamy Santa Fe Chicken and Rice Casserole

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 cup fat-free cottage cheese
• 1/2 cup fat-free plain Greek yogurt
• 4 1/2 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 6 tablespoons taco seasoning (or to your preference)
• 4 ounce canned green chilies
• 4 ounce sliced black olives
• 28 ounce canned diced tomatoes, drained (reserve juices)
• 15 1/4 ounce canned sweet corn
• 24 ounces cooked chicken, diced
• 2 cups rice (cooked in chicken broth or tomato juice)

Method

Follow the steps in order for the best result.

1. Begin by cooking the rice according to the package directions. Instead of water, utilize a combination of chicken broth and the reserved tomato juice from the canned tomatoes. For instance, if the rice instructions call for 4 cups of liquid and you have 1 cup of reserved tomato juice, use this juice along with 3 cups of chicken broth to cook the rice.
2. While the rice is cooking, prepare the chicken mixture. In a large bowl, combine the green chilies, black olives, diced tomatoes, sweet corn, and cooked chicken.
3. In a blender, combine the cottage cheese, Greek yogurt, 1 cup of chicken broth, salt, garlic powder, and taco seasoning. Blend until the mixture is completely smooth.
4. Once the rice is cooked, gently fold it into the chicken mixture, ensuring it is evenly distributed.
5. Next, incorporate the blended cottage cheese and Greek yogurt mixture into the chicken and rice mixture, stirring until well combined.
6. Transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until the casserole is heated through and appears to hold its shape well.