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

 * 1) 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.
 * 2) 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.
 * 3) Sprinkle chicken with salt and remaining 1 teaspoon pepper.
 * 4) 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.
 * 5) Cover bottom of 8-inch square baking dish coated with cooking spray with eggplant slices.
 * 6) Top with half of chicken; 1½ cups rice mixture, ½ cup ricotta cheese and ½ cup mozzarella Cheese.
 * 7) Repeat layers.
 * 8) Bake at 350 °F for 20 to 30 minutes or until cheese is melted and lightly browned.