Mexican Chicken Casserole

Preheat oven to 375ºF.

Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 tablespoon taco seasoning. Place chicken in the hot skillet and saute 3–5 minutes on each side, until chicken is browned and juices run clear. Remove from the pan and allow to rest 5–10 minutes. Chop chicken into small pieces.

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. Stir in half of both cheeses.

Place mixture into a greased baking dish and top with the remaining cheese. Bake for 15–20 minutes, until cheese is melted and bubbly.

Top casserole with cilantro, green onion, avocado and/or Greek yogurt and serve with tortilla chips.