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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 415.6
  • Total Fat: 12.6 g
  • Cholesterol: 63.3 mg
  • Sodium: 431.9 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 24.4 g

View full nutritional breakdown of Chicken Bake with Brown Rice and Corn calories by ingredient
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Chicken Bake with Brown Rice and Corn

Submitted by: UNCLE_BENS
Chicken Bake with Brown Rice and Corn

Introduction

This creamy, comforting chicken casserole is easy and delicious. With so many crave-worthy ingredients, you'll forget it's good for you. This creamy, comforting chicken casserole is easy and delicious. With so many crave-worthy ingredients, you'll forget it's good for you.
Number of Servings: 6

Ingredients

    2 pouches (8.8 oz each) UNCLE BEN’S® READY RICE® Whole Grain Brown Rice
    1 can (15.25 oz.) Del Monte® Southwest Corn with Poblano & Red Peppers or Del Monte® Whole Kernel Corn, undrained
    1 can (15 oz.) black beans, rinsed and drained
    2 1/2 cups chopped cooked chicken (about two 6 oz. breasts)
    1 cup light or regular sour cream*
    Salt and black pepper, to taste
    3 oz. shredded Mexican cheese blend or Monterey Jack with peppers

    Optional Toppings: (Calories not included)
    1/3 cup chopped cilantro
    1 tomato, diced
    1 avocado, diced
    1 lime, quartered


Directions

1. Preheat oven to 350°F.
2. Squeeze pouches to separate rice. Combine rice, corn, beans, chicken and sour cream in a large bowl. Season to taste with salt and pepper, if desired.
3. Spoon into a 2-quart baking dish coated with non-stick cooking spray. Cover and bake 20 to 25 minutes or until heated through. Stir; top with cheese and bake, uncovered, 5 minutes or until cheese melts. Serve with lime wedge, topped with cilantro, tomato and avocado, if desired.
*NOTE: For a thicker, creamier consistency, substitute 3 oz. reduced-fat cream cheese, cut into small pieces, for the sour cream.

VARIATION: For microwave preparation, follow Step 2 as directed above. Spoon rice mixture into a microwaveable 8 or 9-inch casserole or deep-dish pie plate. Cover and microwave on HIGH 5 minutes; stir. Microwave 4 to 5 more minutes or until heated through. Top with cheese and microwave, uncovered, 2 minutes or until cheese melts.


Serving Size: 6 servings (about 1 cup)






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Member Ratings For This Recipe


  • Very Good
    3 of 4 people found this review helpful
    This was delicious!

    Make sure that you add salt and pepper!!! Otherwise, it's a little bland. Once I added that, it was wonderful. My 2 year old ate two bowls!

    Thanks for sharing! - 1/21/14

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  • Incredible!
    1 of 1 people found this review helpful
    My family loved this recipe. I substitued one package of the Uncle Ben's Ready Spanish rice and added a small can of diced green chiles. - 1/26/14

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  • O.K.
    1 of 1 people found this review helpful
    Quite bland if you only have regular corn. Could use some color, some crunch and some spices. - 1/25/14

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  • try - 3/4/14

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  • I had to leave out the corn and cilantro (allergies), but left everything else the same and my family loved it. - 1/23/14

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  • 0 of 1 people found this review helpful
    So good looking. - 1/23/14

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  • Very Good
    0 of 1 people found this review helpful
    Really liked this. Didn't have enough sour cream and the chicken had panko breading on it, so it gives me an excuse to try it again. - 1/17/14

    Was this review helpful?   yes  No