Chicken & Brown Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups instant or pre-cooked brown rice 1 can (15.25 oz.) can of corn, undrained1 can (15 oz.) black beans, rinsed and drained2 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 peppersOptional Toppings: (Calories not included)1/3 cup chopped cilantro1 tomato, diced1 avocado, diced1 lime, quartered
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)
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)
Nutritional Info 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
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