Skinny Mexican Chicken Casserole

2  cups		cubed chicken
10  ounces		Old El Paso enchilada sauce
1/2		cuup chopped green onion
1/2  cup		chopped red bell pepper
3/4  cup		shredded reduced fat Mexicann style cheese blend
1  cup		shredded lettuce
1  ounce		medium tomato chopped
1/4  cup		Cilantro - Fresh, Chopped
1/2  cup		Birds Eye Sweet Corn - Frozen, Kernels
1/2  cup		Bush's Best Black Beans - Canned
1/2  cup		Brown Rice - Cooked, Medium Grain

Tip: Click on the ingredient links to learn the nutritional information for all the Skinny Mexican Chicken Casserole ingredients. The serving size for any ingredient in Skinny Mexican Chicken Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 375.
Spray a 9" glass pie plate with cooking spray
Cook rice as directed on bag for minimum time
In large bowl mix chicken, rice, corn, black beans and enchilada sauce
Stir in 2 tbsp of green onions, cilantro and bell pepper
Bake uncovered 30 to 35 min or until bubbly and heated through
Sprinkle with cheese and bake 5 min longer until cheese is melted
Top with shredded lettuce, tomato and remaining green onion