Tex Mex Chicken Bake

boneless skinless chicken breasts, pounded to ½ inch thickness and diced

cumin

chili powder

garlic powder

salt

black pepper

butter

flour

low sodium chicken broth

fat free half and half or milk (you can also sub heavy cream if preferred)

cooked rice (I used long grain white rice)

(2 4-ounce cans) diced green chiles

diced bell peppers (I used red, green, yellow, and orange - but use whatever combination you have on hand or prefer!)

black beans

yellow corn, or 1½ cups frozen corn

cilantro, roughly chopped (measure ½ cup leaves - then chop)

mexican blend cheese (or fiesta blend, or cheddar, or jack cheese, etc - whatever you prefer!)

tortilla strips (found next to the croutons and salad dressings) or crushed tortilla chips