N** Mexican Rice Casserole

By KathyT

Ingredients

• 2 whole cooked Boneless Skinless Chicken Breasts, shredded
• 2-3 cups Cooked Brown Rice
• 1 20 oz. pkg Frozen Corn
• 1/2- 3/4 cup chopped and slightly cooked onion
• 2 15 ounces, fluid Cans Black Beans, Drained And Rinsed
• 2 cups Plain Greek Yogurt (or Sour Cream -I use 1/2 and 1/2)
• 7 ounces, fluid Can Green Chilis
• 2 cups Low-fat Sharp Cheese, Plus More For Topping
• 1/2 cup salsa
• 1-2 tsp cumin (to taste)
• 1-2 tsp chili pdr (to taste)
• 2 Tablespoons Fresh Cilantro For Garnish

Preparation

Step 1

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to a 9x13 pan and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.