Cheesy Chicken and Rice Bake

I've been eyeing this recipe on Pinterest for a while, went and bought all the stuff to make it, changed my mind and decided it would probably be gross, and then changed my mind tonight when I couldn't find anything else to make. It was actually pretty good. I'll definitely be making it again. Matt thought it was just okay (of course). Spencer hated it and threw a fit which is all he does lately. Trayton and his friend both liked it (I feed a lot of friends lately and I told him he could eat over any time if he was going to say nice things about my cooking!). It was soooo fast and easy too, a definite bonus. 2 whole Boneless, Skinless Chicken Breasts (I used chicken from the cannery--quick and easy.) 4 cups Cooked Brown Rice (I used instant--Uncle Ben's because I was in a hurry) ¾ cups Frozen Corn 15 ounces, fluid Can Black Beans, Drained And Rinsed 1 cup Plain Greek Yogurt (or Sour Cream)--I had Greek yogurt but I couldn't bring myself to use it. I hate yogurt!!!!! and I didn't want to ruin it. 4 ounces, fluid Can Green Chilis ½ cups Salsa 1 cup Low-fat Cheddar Cheese, Plus More For Topping 2 Tablespoons Fresh Cilantro, garnish, optional Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.