Chicken 'n' Rice Hot Dish

(Faye Labatt; Minneapolis, MN)

Prep: 15 min.
Bake: 30 min.
Yield: 4 servings

1/2 C. uncooked instant brown rice
1/4 C. boiling water
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 T. butter
3 T. all-purpose flour
1/2 tsp. curry powder
1/4 tsp. salt
Dash pepper
Dash garlic powder
3/4 C. reduced-sodium chicken broth
3/4 C. fat-free milk
1/4 C. reduced-fat mayonnaise
3 C. cubed cooked chicken breast
1/3 C. shredded Parmesan cheese

Combine rice and water; transfer to an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with spinach. In a nonstick saucepan coated with nonstick cooking spray, melt butter. Stir in the flour, curry, salt, pepper, and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce.
Cover and bake at 350 for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender.

*Taste of Home: Light and Tasty, Feb/Mar 2007*