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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is a comforting casserole full of flavor. The combination of chicken, rice and beans can't be beat.Bean Education and Awareness Network, Scottsbluff, Nebraska Ingredients:
1 package (6 ounces) long grain and wild rice mix |
1-1/2 cups sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1 tablespoon canola oil |
2-1/2 cups cubed cooked chicken |
1 can (15 ounces) black beans, rinsed and drained |
1-1/2 cups sour cream |
1-3/4 cups shredded cheddar cheese, divided |
1/2 cup frozen corn |
1/2 cup frozen peas |
2 teaspoons italian seasoning |
salt and pepper to taste |
Directions:
1. Cook the rice according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and peppers in oil until crisp-tender. Add the chicken, beans, sour cream, 1 cup of cheese, corn, peas, Italian seasoning, salt and pepper. Stir in rice.
2. Transfer to a 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
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