Mexican Chili Verde Chicken Casserole

• 6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon canola oil
• 3/4 cup uncooked long-grain white rice
• 1 (15-oz.) can black beans, drained and rinsed
• 1 1/4 cups cups chicken stock or water
• 1 cup fresh corn kernels (3 ears), or frozen, thawed, and drained corn
• 1 cup tomatillo salsa (such as Herdez Mild Salsa Verde), divided
• 6 ounces Cheddar cheese, shredded (about 1 1/2 cups), divided

1. Position oven rack 8 inches from heat source. Preheat oven to 375u0b0F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.
2. Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes.
3. Remove from oven; uncover and sprinkle with remaining 2 ounces cheese. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1/4 cup salsa.

chicken thighs, black pepper, kosher salt, canola oil, longgrain white rice, black beans, chicken, fresh corn kernels, salsa, cheddar cheese

Taken from www.myrecipes.com/recipe/mexican-chili-verde-chicken-casserole (may not work)