Ingredients
1 package (6 ounces) long grain and wild rice mix4 cups frozen broccoli florets, thawed and drained1-1/2 cups cubed cooked chicken breast1 cup cubed fully cooked lean ham1/2 cup shredded reduced-fat cheddar cheese1 cup sliced fresh mushrooms1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted2/3 cup reduced-fat plain yogurt1/3 cup reduced-fat mayonnaise1 teaspoon prepared mustard1/4 teaspoon curry powder2 tablespoons grated Parmesan cheese
Preparation
Prepare rice according to package directions, omitting the butter. In a 13-in. x 9-in. baking dish coated with cooking spray, layer the rice, broccoli, chicken, ham, cheddar cheese and mushrooms.
In a small bowl, combine the soup, yogurt, mayonnaise, mustard and curry powder. Spread evenly over top of casserole; sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 40-45 minutes or until heated through.
