A variation on a dish I posted last week, I think I liked this one better! You really could put anything you want into this dish and it would be good. This one was even easier because the chicken was already cooked for me. Although taking the extra step and cooking your own chicken wouldn’t complicate it much! Fresh green beans were really nice for a change; I don’t think I’ve had them since I started Dukan! Enjoy.
CHICKEN, GREEN BEANS AND MUSHROOM BAKE
1 cup skim milk
1 t cornstarch mixed with 1 T water
1 t dried parsley
1/2 t smoked paprika
1/4 t chili powder
1 clove garlic, crushed
2 rotisserie chicken breasts, shredded (save the dark meat for soup!)
1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
4 oz sliced mushrooms
1/2 small onion, chopped
1/4 cup oat bran
1/2 cup fat free cottage cheese
1/2 cup fat free mozzarella cheese, shredded
Whisk the milk over medium heat until warm and add the cornstarch mixture whisking continuously until the sauce thickens, about 3-5 minutes. Add the cheese and whisk until mixed in. Pour into a large bowl and set aside. In a skillet, brown onions, mushrooms and garlic over medium heat for 5 minutes. Meanwhile mix, parsley, paprika, chili powder, oat bran, chicken and cottage cheese into the cheese sauce and season with salt and pepper. Add the vegetables, stir til everything is incorporated and pour mixture into a casserole dish sprayed with a bit of cooking spray. Bake, uncovered, at 350 for 35 minutes. Let set for 10 minutes before serving.