Creamy Santa Fe Chicken and Rice

By reubenbehm on June 21, 2011

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Ingredients

    1. 1 cup fat-free cottage cheese
    2. 1/2 cup fat free plain Greek yogurt
    3. 4 1/2 cups low sodium chicken broth
    4. 1 teaspoon salt
    5. 1/2 teaspoon garlic powder
    6. 6 tablespoons taco seasoning ( or to your preference)
    7. 1 (4 ounce) cans green chilies (optional)
    8. 1 (4 ounce) cans sliced black olives (optional)
    9. 1 (28 ounce) cans diced tomatoes, drained ( reserve juices for rice)
    10. 1 (15 1/4 ounce) cans sweet corn (optional)
    11. 24 ounces cooked chicken, diced large
    12. 2 cups rice ( cooked in chicken broth or tomato juice)

Directions

  1. Cook rice according to package, but instead of water, cook the rice in an equal amount of chicken broth plus the reserved tomato juice. (So, for example, if the rice package calls for to 4 cups of water, and you have 1 cup of reserved tomato juice, you will cook the rice in the tomato juice plus 3 cups of chicken broth instead of the water.).
  2. While the rice is cooking, mix together the chilies, olives, tomatoes, corn, and cooked chicken in a large bowl.
  3. Blend cottage cheese, greek yogurt, 1 cup of the chicken broth, salt, garlic powder, and taco seasoning until smooth.
  4. When the rice is done, fold it into the chicken mixture. Then stir in the cottage cheese/greek yogurt mixture.
  5. Bake at 350 for about 45 min or until it seems to hold together nicely.
 
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