Black Bean and Corn Casserole

This easy Tex-Mex dish is an easy favorite - perfect for a busy night. It's become a favorite with my sister's family as well. This recipe works great to use up left-over chicken and tortilla chips plus it's loaded with fiber and protein.

¾ lb. steamed and cubed skinless, boneless chicken breasts
½ pkg. taco seasoning mix
1 (15 oz.) can black beans, rinsed and drained
1 (8.75 oz) can sweet corn, drained
¼ c salsa
¼ c water, as needed

1 c shredded Mexican-style cheese
1 ½ c crushed plain tortilla chips

In a large skillet over medium high heat, combine chicken, taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.

Preheat oven to 350 degrees. Transfer chicken mixture to a 8x8-inch square baking dish. Top with ½ c cheese and crushed tortilla chips. Bake in the pre-heated oven for 15 minutes. Add remaining ½ cheese and bake until cheese is melted and bubbling.

Note: I generally double this recipe to make enough to fill a 9x13-inch baking pan.