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This recipe makes exactly the right amount for three 8"x5" bakers or for one 9"x13" baker. It can be prepared a couple of hours ahead of time, refrigerated, then baked when you're ready. It also freezes well; just freeze before baking, then bake longer until heated through. It would be good as a side dish -- omit the chicken from the casserole and serve with grilled or baked chicken breasts instead. To serve as a breakfast casserole, brown crumbled sausage in a skillet then add in place of chicken. To make it come together in a hurry, rotisserie chicken or pre-cooked packaged chicken can be used; so can Uncle Ben's Ready Rice.


2 whole boneless, skinless chicken breasts, cooked and cubed or shredded
1/8 cup taco sauce
4 cups cooked rice
1 cup frozen corn
1 can (15 fl oz) black beans, drained & rinsed
1/2 teaspoon salt
1 cup sour cream
2 cans (4 fl oz) green chiles, drained
1 cup Sargento's Mexican 4 cheese grated blend, plus extra for topping
Chunky salsa (for garnish)
2 Tablespoons fresh cilantro, chopped (for garnish)



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