Capture the flavors of Louisiana with this casserole. Your family will love the taste—and you’ll love the simple preparation.

Vegetable oil spray
1 cup fat-free, low-sodium chicken broth
1 cup dry white wine (regular or nonalcoholic)
1 large onion, chopped
1 medium green bell pepper, chopped
2 medium ribs of celery, chopped
1/4 cup snipped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1 large bay leaf
1/4 teaspoon red hot-pepper sauce
15-ounce can no-salt-added diced tomatoes, undrained
1 cup uncooked rice
1/2 cup cubed low-sodium, low-fat ham
4 boneless, skinless chicken breast halves (about 4 ounces each)

Preheat the oven to 350°F. Lightly spray a 13x9x2-inch or 2-quart casserole dish with vegetable oil spray.

In a medium saucepan, stir together the broth, wine, onion, bell pepper, celery, parsley, basil, thyme, bay leaf, and hot-pepper sauce. Bring to a boil over medium-high heat, stirring occasionally. Remove from the heat.

Meanwhile, discard all the visible fat from the chicken.

Put the undrained tomatoes, rice, and ham in the casserole dish. Place the chicken on top. Pour the hot broth mixture over all.

Bake, covered, for 45 to 55 minutes, or until the chicken is no longer pink in the center and the rice is tender.