'Tis the season for comfort food! And, this recipe definitely fits the bill. Now, notice I do not have a bunch of pics of the process and the ingredients. That's because this recipe took me by surprise. I really didn't anticipate it would be one that would make it to the blog. But, alas, it WAS that good.

While we're not big casserole folks here, we are big Mexican food folks. So, I decided to give this one a go and sure was glad I did.

Ingredients:
2 c. shredded, cooked chicken
4 c. cooked brown rice
3/4 c. corn kernels
1/2 lb. black beans, soaked overnight and cooked (or a 15 oz. can)
4 oz. can of diced green chilies
1/2 c. salsa
1 c. plain yogurt (or sour cream)
1 c. low-fat cheddar cheese, plus more for topping
2 Tbs. chopped fresh cilantro

Directions:
Preheat oven to 350 degrees. Combine all ingredients except for cilantro and mix thoroughly. Season with salt and pepper to taste. Transfer to oven-safe dish and top with extra cheese (I actually transferred to 2 8"x8" dishes and froze one for later use). Bake for 20-25 minutes. Garnish with cilantro and serve.