• Cooking Time: 30-40 minutes
  • Servings: 6
  • Preparation Time: 10 minutes


  • 1 cup canned yellow corn, drained
  • 1 tbsp. green chili peppers, chopped
  • 1 can black beans, rinsed and drained
  • 1 (12.5 oz) can canned all white chicken breast
  • 1 cup cooked wild rice
  • ¾ cup Mexican-style cheese
  • ¾ cup fat free sour cream
  • ¼ tsp. chili powder
  • Salt and pepper to taste
  • 2 tbsp. chopped scallions
  • ½ cup pepper jack cheese
  • ½ cup Mexican-style cheese


  • Preheat oven to 350F. Coat a 2 quart baking dish with non-stick spray.
  • In a large bowl combine corn, chilies, beans, rice, ¾ cup Mexican-style cheese, sour cream, chili powder, salt, pepper, and scallions.
  • Spoon into baking dish and bake for 30 minutes.
  • Remove from oven and sprinkle with remaining Mexican-style cheese and pepper jack cheese.
  • Return to oven and bake until cheese bubbles.
  • Let stand for 5 minutes to firm up before slicing.


Categories: Beans  Casserole  High Fiber  Low Fat  Poultry  Rice 

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