For a Mexican meal without a lot of fuss, try a chicken casserole. You can make this easy casserole that's ready to eat in an hour.
Use a cup of basmati rice, a cup of thawed frozen corn, a 15-ounce can of drained and rinsed black beans, a 16-ounce jar of salsa, a cup of chicken broth, 1 and 1/2 teaspoon ground cayenne pepper, a teaspoon of oregano, 1/2 teaspoon of salt, 1/4 teaspoon black pepper, 2 cut-up chicken breasts, a cup of shredded Mexican cheese blend and 2 sliced green onions.
Combine in a covered casserole and bake for an hour at 375°.

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