Buffalo Chicken-Sausage Casserole

• 2 cups Brown Rice
• 1- 3/4 cup Reduced-sodium Chicken Stock
• 1 Tablespoon Olive Oil
• 1 cup White Onion, Chopped
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1- 1/2 cup Celery, Chopped
• 3 whole Cloves Garlic, Minced
• 1 cup Carrots, Shredded
• 16 ounces, weight (4 Links) Al Fresco Buffalo Chicken-sausage, Sliced
• 1/4 teaspoons Paprika
• 1/4 teaspoons Cumin
• 1/2 cups Fat Free Ranch Dressing
• 10- 1/2 ounces, weight Can 98% Fat-free Cream Of Chicken Soup
• 3 Tablespoons Franks Buffalo Hot Sauce
• 1 teaspoon Dried Parsley
• 4 ounces, weight Reduced-fat Crumbled Blue Cheese
• 15 ounces, weight Can Canellini Beans,, Drained And Rinsed
• Salt And Pepper, to taste

1. Preheat oven to 350F.
2. Cook brown rice according to package instructions but use chicken stock instead of water.
3. When its done, set it aside.
4. While rice is cooking, heat a large skillet over medium-high heat and heat olive oil.
5. Add onions, red pepper and celery and cook until tender, about 5-7 minutes.
6. Add garlic and carrots and continue cooking for about a minute or two, just until garlic is fragrant.
7. Toss the chicken-sausage in and stir just until heated through.
8. Remove skillet from heat and add paprika, cumin and some salt and pepper.
9. In a small bowl mix ranch dressing, cream of chicken, hot sauce, parsely and blue cheese and stir until mixed.
10. In a large bowl toss the cooked rice with the cooked vegetables and sausage mixture.
11. Add the ranch dressing mixture to the rice mixture and stir until thoroughly mixed.
12. Pour the mixture into a lightly greased 9-inch x 13-inch casserole pan.
13. Bake for about 30 minutes or until the top is golden.
14. Serve warm.

brown rice, chicken, olive oil, white onion, red bell pepper, celery, garlic, carrots, weight, paprika, cumin, cream of chicken soup, parsley, cheese, canellini beans, salt

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-sausage-casserole/ (may not work)