Chicken and Bean Casserole

Cook rice according to directions on package. (I use Brown Minute Rice for this step). Meanwhile, shred the rotisserie chicken, removing the skin in the process. (You can substitute other boneless skinless cuts of chicken here, too. I like to use rotisserie chicken so I can skip the step of cooking the chicken beforehand.)

Preheat oven to 350 F.

Prepare a 9×13 glass baking dish by spraying it with cooking spray.

Once rice is cooked, combine chicken, rice, beans, sour cream, half of the cheese, and soup and mix throughly. Place in the baking dish and cover with the remaining half of the cheese. Cover with foil and bake 30 minutes.