Mexican Chicken Casserole

• 1 Tablespoon Olive Oil
• 3 Tablespoons Taco Seasoning, Divided
• 1 pound Chicken Breast, Boneless And Skinless
• 2 cups Cooked Brown Rice
• 15 ounces, weight Pinto Beans, Drained And Rinsed
• 1/2 cups Cooked Corn
• 2 whole Bell Peppers, Seeded And Sliced Or Diced
• 20 ounces, weight Diced Tomatoes With Green Chilies, Drained
• 4 ounces, weight Diced Green Chilies
• 4 ounces, weight Can Diced Jalapenos
• 10 ounces, weight Can Salsa Verde
• Dash Coarse Salt And Ground Black Pepper
• 8 ounces, weight Shredded Sharp Cheddar Cheese
• 4 ounces, weight Shredded Pepper Jack Cheese
• Cilantro, Green Onion, Avocado, Greek Yogurt, For Topping
• Tortilla Chips For Serving

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a skillet to medium heat.
3. Season chicken breasts with 1 tablespoon taco seasoning.
4. Place chicken in the hot skillet and saute 35 minutes on each side, until chicken is browned and juices run clear.
5. Remove from the pan and allow to rest 510 minutes.
6. Chop chicken into small pieces.
7. 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.
8. Stir in half of both cheeses.
9. Place mixture into a greased baking dish and top with the remaining cheese.
10. Bake for 1520 minutes, until cheese is melted and bubbly.
11. Top casserole with cilantro, green onion, avocado and/or Greek yogurt and serve with tortilla chips.

olive oil, taco seasoning, chicken, beans, bell peppers, tomatoes, green chilies, jalapenos, salsa, salt, cheddar cheese, pepper, cilantro, tortilla chips

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-casserole-4/ (may not work)