Ingredients:

1 cup cooked brown rice or quinoa

2 cups cooked chicken, cubed or shredded

1 (14.5 oz.) carton campbell's mexican style tomato soup

1 (4 oz.) can chopped green chiles

1/2 cup corn kernels, frozen, canned or roasted

1/2 cup canned black beans, drained and rinsed

2 tablespoons fresh cilantro, chopped

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic salt

salt & pepper to taste

1 cup shredded cheese, divided

optional garnish diced avocado, tomato and fresh cilantro

Directions:

1. Preheat oven to 375 degrees F. Prepare an 8 x 8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.

2. In a large bowl, combine brown rice or quinoa, chicken, soup or salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese. Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese.

3. Bake uncovered until bubbly and cheese is melted, about 15 minutes. Serve immediately, garnished with avocado, tomato and cilantro, if desired.

Bon Appetit!