Chicken Tortilla Casserole

• 1 cup Parboiled Brown Rice
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound Skinless, Boneless Chicken Breasts, Cubed
• 3 cloves Garlic, Minced
• 1 Small Onion, Diced
• 1 Jalapeno Pepper, Diced
• 1 Small Summer Squash, Diced
• 1 Small Zucchini, Diced
• 16 ounces, weight Container Tomatoes, Chopped
• 1 Tablespoon Cumin
• 1 Tablespoon Coriander
• 1 cup Frozen Sweet Corn
• 1 cup Sharp Cheddar Cheese, Grated
• Salt And Pepper, to taste
• 1 Avocado, Peeled, Pitted, And Diced
• 2 Tablespoons Cilantro, Chopped
• 20 Whole Grain Tortilla Strips

1. Preheat the oven to 375 F.
2. Prepare the parboiled brown rice according to package instructions and set aside.
3. Meanwhile, in a large saute pan, heat the olive oil over medium-high heat.
4. Add the cubed chicken breasts, season with salt and pepper, and cook until the outsides of the chicken are golden.
5. Scoop the chicken into a bowl, cover and set aside.
6. Reduce the heat to medium.
7. Add the garlic and onion and saute until softened, about 3 minutes.
8. Add the jalapeno, summer squash and zucchini.
9. Season with salt and pepper.
10. Cook until soft, about 5 minutes.
11. Add tomatoes, cumin and coriander, and stir to combine.
12. Add the corn, along with the cooked chicken and the cooked brown rice.
13. Season well with salt and pepper.
14. Transfer the mixture to a large casserole dish.
15. Arrange the grated sharp cheddar over the top of the casserole.
16. Bake in the oven until the cheddar is nicely melted, about 7-9 minutes.
17. Remove from the oven and transfer to serving plates.
18. Top each plate with avocado, cilantro and a few tortilla strips.
19. Serve.

brown rice, olive oil, chicken breasts, garlic, onion, pepper, summer, zucchini, tomatoes, cumin, coriander, frozen sweet, cheddar cheese, salt, avocado, cilantro, tortilla strips

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