Green Chili Chicken Casserole

Green Chili Chicken Casserole 1 1/2 lb of Chicken Breast, cut into bite-size pieces 3 tablespoons olive oil 1 1/2 cups of brown rice, cooked according to package directions 1 can of cream of chicken soup 1-15 oz can of black beans, rinsed and drained 1-14.5 oz can of diced tomatoes with juice 8 oz of green chile, chopped 1/4 cup of chunky salsa 1/4 cup of water 2 tablespoons ground cumin 1 cup of grated cheddar cheese corn or flour tortillas fresh jalapeños, optional Heat oven to 400 degrees. Over medium-high heat in a dutch oven, brown chicken pieces in the olive oil until done and no longer pink. Remove the chicken and drain the oil. Return the chicken to the dutch oven and add all the ingredients except the cheese, tortillas, and jalapeño. Bring the mixture to a boil and simmer 15 minutes. Spray a 9 x 13 inch baking dish with a cooking spray and pour the mixture into the baking dish. *Note: At this point, the dish can be covered and refrigerated. Prior to baking remove from fridge and let come to room temp. Sprinkle the cheese on top and bake for 5-10 minutes until the cheese is melted. Serve with heated corn or flour tortillas and Jalapeños!