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Chicken >> Black Bean And Mixed Rice Casserole
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Chicken >> Black Bean And Mixed Rice Casserole


1 Package (6 Ounces) White And Wild Rice Mix Vegetable Cooking Spay ½ Cup Chopped Onion ½ Cup Chopped Green Pepper ½ Cup Red Pepper 1 ½ Cups Sliced Mushrooms (4 Ounces) 2 Teaspoons Italian Seasoning 1 Pound Boneless, Skinless Chicken Breast, Cooked And Cubed (2 ½ Cups) 1 Can (15 Ounces) Black Beans Or 1 ½ Cups Cooked Dry-packaged Black Beans, Rinsed, Drained ½ Cup Whole Kernel Corn ½ Cup Peas 1 ½ Cups Fat-free Sour Cream 1 ½ Cups (5 Ounces) Shredded Reduced-fat Or Fat-free Cheddar Cheese, Divided Salt And Pepper, To Taste
Cook Rice According To Package Directions, Discarding Spice Packet.
Spray Medium Skillet With Cooking Spry; Heat Over Medium Heat Until Hot.
Add Onion, Green And Red Pepper, Mushrooms, And Italian Seasoning; Cook, Covered, Over Medium Heat Until Mushrooms Are Wilted, About 5 Minutes.
Cook, Uncovered, Until Vegetables Are Tender And Excess Moisture Gone, 5 To 8 Minutes.
Combine Rice, Mushroom Mixture, Chicken, Beans, Corn, Peas, Sour Cream And 1 Cup Cheese; Season To Taste With Salt And Pepper.
Spoon Into 2-quart Casserole; Sprinkle With Remaining ½ Cup Cheese.
Bake, Uncovered, At 350o F.
Until Hot Through, About 30 Minutes.

Makes 8 Main Dish Servings. You can serve with your family and friends.
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