Salsa Chicken Casserole



2 large chicken breasts

1 can kernel corn

1 can black beans

1 can diced tomatoes

2 green onions

1.5 cups salsa

1 cup uncooked rice

1 cup chicken broth

1/2 tbsp.  chili powder

1/2 tsp. oregano

1/2 tsp. black pepper

1 cup shredded cheddar cheese



1.Preheat the oven to 375 degrees Fahrenheit.  Drain the canned vegetables.  In a bowl combine the dry rice, black beans, corn, salsa, chicken broth, chili powder, oregano, and black pepper.  Stir well and place in a casserole dish.

2. Choose whether to diced the chicken breasts or cut them in half and place the chicken breasts  on top of the mixture.  Push them down into the mixture a bit.  Cover with foil and bake for 40 minutes.

3. Remove from the heat and top with shredded cheese.  Place uncovered back in the oven for 5 minutes.



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