Italian Chicken Casserole

== Description ==
Makes 6 servings.
== Ingredients ==
* 1 x 14½-ounce can no-salt added stewed tomatoes, undrained
* 1 x 6-ounce can no-salt tomato paste
* 1 cup sliced fresh mushrooms
* ½ cup water
* 2 teaspoons Italian seasoning
* 2 teaspoons ground black pepper, divided
* 1 medium eggplant, thinly sliced into ¼-inch slices
* vegetable cooking spray
* 1 teaspoon garlic powder
* 1 pound ground chicken
* ¾ teaspoon salt
* 3 cups cooked rice (cooked without salt or fat)
* 1 cup low-fat low-salt ricotta cheese, divided
* 1 cup (4 ounces) part skim milk shredded mozzarella, divided
== Directions ==
# Combine stewed tomatoes, tomato paste, mushrooms, water, Italian seasoning, 1 teaspoon pepper and garlic powder in 2- to 3-quart saucepan. Simmer over medium-low heat 15 to 20 minutes; set aside to cool.
# Coat large skillet with cooking spray; place over medium-low heat until hot. Cook Eggplant slices 6 to 8 minutes or until soft. Reapply cooking spray as necessary. Transfer to warm plate; set aside.
# Sprinkle chicken with salt and remaining 1 teaspoon pepper.
# Re-coat skillet with cooking spray; place over medium-high heat until hot. Cook chicken 2 to 4 minutes, stirring occasionally until chicken is no longer pink. Combine sauce with cooked rice.
# Cover bottom of 8-inch square baking dish coated with cooking spray with eggplant slices.
# Top with half of chicken; 1½ cups rice mixture, ½ cup ricotta cheese and ½ cup mozzarella Cheese.
# Repeat layers.
# Bake at 350 °F for 20 to 30 minutes or until cheese is melted and lightly browned.
Category:Italian Recipes
Category:Main Dish Poultry Recipes
Category:Ricotta cheese Recipes
Category:Tomato Recipes
Category:Mozzarella Recipes
Category:Mushroom Recipes
Category:Eggplant Recipes
Category:Chicken Recipes
Category:Rice Recipes
Category:Tomato paste Recipes