Chicken, Bean, & Rice Casserole

I have a bunch of black beans to use up, so I did some searching and found this recipe.  I made changes according to what I wanted to use up in my kitchen.  It was so delicious, this is definitely going to be a repeat.  Ingredients:

  • 1 boneless/skinless chicken breast, cut into pieces and cooked on the stovetop in olive oil, then chopped
  • 3-4 cups cooked rice
  • 1 cup frozen corn
  • 2 cups cooked black beans
  • 8-ounce container Original Philadelphia Cooking Creme (you could try substituting yogurt or sour cream instead)
  • 1/2 cup sour cream
  • 14-ounce can diced tomatoes (the smaller the dice, the better)
  • 1 cup cheddar cheese (plus more for topping, or could use crushed corn chips)
  • 1 teaspoon dried cilantro
  • Salt and pepper to taste.

1) Cook the chicken in a pan with olive oil.

2) Finely chop the chicken. I used my Pampered Chef chopper. It really makes it seem like twice the amount of meat, and stretches it much further. I had cooked 2 chicken breasts, so I used half for this and put half in a container to use in another recipe.

Mix all the rest of the ingredients together, and layer in a 9 x 13 baking dish.

Bake at 350 for 40 minutes, covered with foil.  Uncover, add some cheese or corn chips on top, and bake uncovered for another 10 minutes.

I served this with some homemade applesauce, and it was filling enough for a whole meal.

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  1. Sounds very yummy!

  2. This looks fantastic and so easy!

  3. I’ve never heard of cooking cream, so thanks for providing suitable subs. The recipe sounds wonderful… really delicious.


  4. I will definitely be trying this soon…so simple and looks delish! Thanks! (visiting from Southern Savers)

  5. I like this idea! Did you know you can make your own cooking creme? I have a recipe over on my blog – but basically just melt down the cream cheese brick with a little chicken or veggie broth, add the seasonings you like, a splash of milk and stir until creamy. Use in place of cooking creme.

  6. We are going to love this dish, it looks awesome! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
    Miz Helen

  7. I just tried this tonight, but I’ve a chronic inability to stick to a recipe exactly. I have a few other dietary restrictions, and had some other “stuff” in my pantry so I played a bit. I had a brick of what I call “Neufandangled cheese” (that lower fat stuff), and I mixed that up as the comment above mentioned about making your own cooking creme, adding a few random herbs like parsley, basil, oregano, cinnamon and a bit of lemon flavor. I didn’t use the tomatoes, and I used low-fat Colby-Jack cheese. It came out amazingly well, and I served it along side spring greens to lighten up the creaminess. Thank you for this recipe! It will never be served the same way at our house twice, but I think it will be a favorite!

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