Italian Chicken Casserole

Description
Makes 6 servings.

Ingredients

 * 1 14-1/2-ounce can no salt added stewed tomatoes, undrained
 * 1 6-ounce can no salt tomato paste
 * 1 cup sliced fresh mushrooms
 * 1/2 cup water
 * 2 teaspoons Italian seasoning
 * 2 teaspoons ground black pepper, divided
 * 1 medium eggplant, thinly sliced into 1/4-inch slices
 * Vegetable cooking spray
 * 1 teaspoon garlic powder
 * 1 pound ground chicken
 * 3/4 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. Recoat 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; 1-1/2 cups rice mixture, 1/2 cup ricotta cheese and 1/2 cup mozzarella cheese. Repeat layers. Bake at 350 degrees 20 to 30 minutes or until cheese is melted and lightly browned.