Southwestern Chicken Thigh Casserole

Ingredients

• nonstick cooking spray
• cup schicken broth
• (15 ounce) can black beans, rinsed and drained
• (15 ounce) can whole kernel corn, drained
• 1/3 cup swhole grain brown rice
• (10.5 ounce) can condensed cream of chicken soup
• cup sshredded pepper Jack cheese, divided
• 1/2 cup sour cream
• 1/2 cup salsa verde
• pound sboneless, skinless chicken thighs, cut into bite-sized piece s

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick spray.
2. Heat chicken broth in a small pan over medium heat, about 5 minutes.
3. Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
4. Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.