3 cups diced cooked chicken (about 2 large breasts)
3 cups cooked white or brown rice
1 (15 oz) can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 cup shredded cheddar cheese, plus more for topping
1 cup salsa
1 cup light sour cream or plain greek yogurt
¼ cup chopped green onions
1 (4 oz) can green chilies
pinch red pepper flakes
salt and pepper to taste
toppings: sliced avocado, cilantro and green onions
Instructions
Preheat oven to 350°F.
In large bowl, combine chicken, rice, beans, corn, cheddar cheese, salsa, sour cream, green onions, green chilies, red pepper flakes, salt and pepper. Stir gently until everything is mixed together.
Pour mixture into a 9"x13" baking dish and sprinkle with additional cheddar cheese on top. Bake for 20 minutes or until the dish is heated through and the cheese has melted.
Serve with sliced avocado, fresh cilantro and sliced green onions.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2016/04/southwest-chicken-rice-bake-2.html