Mexican Chicken and Rice Bake

2 whole Boneless, Skinless Chicken Breasts, cooked and cut into bite-sized chunks
4 cups Cooked Rice
¾ cups Frozen Corn
15 ounces can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces can Green Chilis
½ cups Salsa
1 cup Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh Cilantro For Garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

Can leave out the chicken to make it vegetarian.

source: Tasty Kitchen

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