Mexican Chicken & Rice Casserole

Created by Marcia.T on August 21, 2015

Ingredients

1/2 pound cooked boneless skinless chicken thighs (about 4 thighs cooked or 2 large breasts, cooked, I prefer grilled chicken, I always make extra and freeze it for other recipes)
2 cups cooked rice (brown or white, I use brown)
1 1/2 cups black beans (canned drained and rinsed, or just use a can size that is to your liking)
1 cup whole kernel corn
1 cup sour cream (or more as needed if mixture is too dry)
1 cup salsa

1 tablespoon dry taco seasoning (Old El Paso or homemade)
1 teaspoon garlic powder
2 cups shredded cheese (divided, Mexican blend works well if you buy pre-grated/shredded)
1/4 cup green chiles (or use more or less to taste)
Pepper
Salt

Step 1: Preheat oven to 350 degrees.
Step 2: Combine all ingredients (using 1 cup or more of shredded cheese) in a large bowl. Mix well. Taste and adjust ingredients. If the mixture is too dry, add more sour cream.
Step 3: Spoon mixture in a greased 9 x 13 in. glass baking dish and spread mixture evenly. Top with remaining 1 cup (or more) of shredded cheese.
Step 4: Bake in preheated oven for about 20 to 25 minutes or until it is heated through.