Mexican Casserole

6 boneless, skinless chicken breasts
1 T olive oil
2 15-oz can sweet corn, drained (or frozen white corn, my preference)
1/2 pkg. taco seasoning mix
1/4 c. salsa
2 15-oz cans black beans, rinsed and drained
3 c. cooked rice
1 c. shredded Mexican style cheese, divided
1 1/2 c. crushed plain tortilla chips

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, rice, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium-low heat for 10 min.

Preheat oven to 350F.

Transfer chicken mixture to a 9x13 baking dish. Top wtih 1/2 c. of cheese and all the crushed tortilla chips.

Bake in the preheated oven for 15 min. Add remaiing 1/2 c. cheese and bake until cheese is melted and bubbly.

YIELD: 6 servings

With only 2 oz. of chips total, this would be 9 WW points for 1/6 the casserole