While we're not big casserole folks here, we are big Mexican food folks. So, I decided to give this one a go and sure was glad I did.
2 c. shredded, cooked chicken
4 c. cooked brown rice
3/4 c. corn kernels
1/2 lb. black beans, soaked overnight and cooked (or a 15 oz. can)
4 oz. can of diced green chilies
1/2 c. salsa
1 c. plain yogurt (or sour cream)
1 c. low-fat cheddar cheese, plus more for topping
2 Tbs. chopped fresh cilantro
Preheat oven to 350 degrees. Combine all ingredients except for cilantro and mix thoroughly. Season with salt and pepper to taste. Transfer to oven-safe dish and top with extra cheese (I actually transferred to 2 8"x8" dishes and froze one for later use). Bake for 20-25 minutes. Garnish with cilantro and serve.