1. Preheat the oven to 425 °F. Spray a 1 1/2 quart casserole with nonstick cooking spray.

2. In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the oni and garlic and cook, stirring, until the onion begins to brown, 3-5 minutes.

3. Add the bell peppers, corn 1/4 cup of the broth, the thyme and black pepper, and continue cooking until the bell pepper begins to soften, 3-5 minutes.

4. Stir in the remaining 3/4 cup broth, the rice, sour cream, and mustard. Add the chicken, remove from the heat, and stir until well combined. Stir in one-third o the mozzarella and the parsley.

5. Transfer the mixture to the prepared casserole. Spread the mixture evenly. Sprinkle with the remaining mozzarella and bake for 20 to 25 minutes, or until the ca erole is heated through and the cheese has melted. Microwave Shortcuts: In a 2-quart microwave safe casserole, combine the oil, onion, garlic and bell peppers. Cover and cook at high for 4 minutes, or until the peppers and onion begin to soften. Ir in the corn, 1/2 cup of the broth, the thyme, black pepper, rice, sour cream, mustard, and chicken. Stir in one-third of the mozzarella and the parsley. Re-cover and cook at high for 7 minutes stirring once. Sprinkle with the remaining cheese and cook at high for 3 minutes, or until the cheese is melted and the casserole is heated through.

Each serving provides: 1/2 fat, 3 proteins, 1/2 vegetable (adjusted to new program), 1 1/2 breads, 20 optional calories. Nutrition Information: Values are approximate per serving: 378 calories, 28 clove garlic; minced protein, 12 g fat, 39 g carbohydrate, 63 mg cholesterol, 557 mg sodium. Serving Suggestion: Slice tomatoes and sprinkle them liberally with fresh basil. For dessert, serve crisp almond biscotti with freshly brewed coffee.