Yummmm…  this was delicious! I found this recipe via pinterest.  Followed it pretty much exactly.  I used sour cream instead of Greek yogurt (since I ordered my groceries delivered last week and the Greek yogurt choices were limited).  I also used precooked chicken and made the rice 2 days before when I was prepping another meal.  I then put it all together the night before.  Yummy!  The kids weren’t so sure about it, but I will keep trying! (oh, and I omitted the cilantro – I am not a fan…)

Cheesy Chicken and Rice Bake

2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat 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.