Ingredients:

1 teaspoon olive oil

1 cup sliced onion

8 oz sliced mushrooms

¼ teaspoon salt

3 cups fresh broccoli florets, coarsely chopped

2 ½ cups cooked white rice

1 ½ cups coarsely chopped cooked chicken breast

1 tablespoon butter (sauce)

1 tablespoon all-purpose flour (sauce)

¼ teaspoon salt (sauce)

1 cup fat-free (skim) milk (sauce)

½ cup light sour cream (sauce)

1 cup shredded reduced-fat sharp cheddar cheese (4 oz) (sauce)

1/3 cup shredded parmesan cheese (sauce)

Directions:

1. Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.

2. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.

3. Add rice to bowl. Stir to combine. Stir in chicken.

4. In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.

5. Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.

6. Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Bon Appetit!