Southwestern Salsa Chicken Casserole

Southwestern Salsa Chicken Casserole
makes 6 medium servings

Ingredients:
1 C uncooked white rice
1 C frozen corn kernels, thawed
15oz can black beans, drained and rinsed
16oz jar salsa 1 C chicken broth
1/2 t salt
1/2 t pepper
1/2 T chili powder
1/2 t oregano
2 raw chicken breast, thawed, sliced into 3 large pieces
1 C shredded Monterrey cheddar
1/4 C cilantro
2 green onions, sliced

1. Preheat oven to 375 degrees. In an 8x8(ish) casserole dish add the dry rice, beans, corn, salsa, broth and dry seasonings. Stir until everything is combined.
2. Push chicken pieces into the rice/salsa mixture until they're slightly covered. Cover with aluminum foil, bake for 60 minutes.
3. Pull casserole out of the oven, test chicken (165 degrees) and make sure rice is fluffy. Sprinkle chicken with cheese and place back in the oven for 5 minutes. Add sliced green onions and cilantro over the top. Serve hot.