Directions

1. Preheat oven to 375 degrees.
2. Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 Tbsp. taco seasoning. Place chicken in the hot skillet and saute 3-5 minutes on each side, until chicken is browned and juices run clear. Remove from the pan and allow to rest 5-10 minutes. Chop chicken into small pieces.
3. In a large bowl, combine chicken pieces, brown rice, pinto beans, corn, bell peppers, tomatoes, green chilies, jalapenos {if using}, salsa verde, remaining taco seasoning and a dash of salt and pepper. Stir in half of both cheeses.
4. Place mixture into a greased baking dish and top with the remaining cheese. Bake for 15-20 minutes, until cheese is melted and bubbly
5. Top casserole with cilantro, green onion, avocado and/or Greek yogurt and serve with tortilla chips.