Ground Chicken and Vegetables Gratin

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PREPARATION 15 MIN
COOKING 30 MIN
SERVINGS 4
INGREDIENTS
- 15 ml (1 tbsp.) olive oil
- 450 g (1 lb) lean ground chicken
- 1 onion, chopped
- 15 ml (1 tbsp.) concentrated low-sodium chicken stock
- Pepper, to taste
- 30 ml (2 tbsp.) carrot, diced
- 1 celery stick, diced
- 1 red or orange bell pepper, diced
- 1 can (284 ml) condensed low-sodium tomato soup
- 1 cup brown rice, cooked
- 15 ml (1 tbsp.) curry powder
- 375 ml (1 ½ cups) Mozzarella cheese, grated
PREPARATION
- Preheat the oven to 400 °F.
- In a skillet, heat the oil over medium heat.
- Cook the chicken with the onion and concentrated chicken stock, stirring.
- Season with pepper.
- Add the vegetables and simmer for 10 minutes.
- Add the tomato soup, rice and curry powder.
- Simmer for 2 minutes.
- Transfer the mixture into a baking dish and sprinkle with cheese.
- Bake in the oven for 15 minutes or until the cheese is grilled.
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