Mexican Chicken Casserole

• 1 tablespoon olive oil
• 3 tablespoons taco seasoning divided
• 1 pound chicken breast boneless and skinless
• 2 cups cooked rice
• 15 ounces pinto beans drained and rinsed
• 1/2 cup corn cooked
• 2 bell peppers seeded and sliced or diced
• 10 ounces diced tomatoes with green chilies cans, drained
• 4 ounces diced green chilies
• 4 ounces jalapenos can diced, optional
• 10 ounces salsa verde
• 1 dash salt and ground black pepper coarse
• 8 ounces shredded sharp cheddar cheese
• 4 ounces shredded pepper jack cheese
• cilantro
• tortilla chips for serving

1. Preheat oven to 375 degrees.
2. Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 Tbsp. taco seasoning. Place chicken in the hot skillet and saute 3-5 minutes on each side, until chicken is browned and juices run clear. Remove from the pan and allow to rest 5-10 minutes. Chop chicken into small pieces.
3. In a large bowl, combine chicken pieces, brown rice, pinto beans, corn, bell peppers, tomatoes, green chilies, jalapenos {if using}, salsa verde, remaining taco seasoning and a dash of salt and pepper. Stir in half of both cheeses.
4. Place mixture into a greased baking dish and top with the remaining cheese. Bake for 15-20 minutes, until cheese is melted and bubbly
5. Top casserole with cilantro, green onion, avocado and/or Greek yogurt and serve with tortilla chips.

olive oil, taco, chicken, rice, pinto beans, corn cooked, bell peppers, tomatoes, green chilies, verde, salt, cheddar cheese, pepper, cilantro, tortilla chips

Taken from www.yummly.com/recipe/Mexican-Chicken-Casserole-1309931 (may not work)