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- 2 cups cooked white rice - 2 cups shredded chicken breast - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 can (10 oz) diced tomatoes with green chilies - 1 cup salsa - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup shredded sharp cheddar cheese - 1 cup shredded Monterey Jack cheese - Salt and pepper to taste - Fresh cilantro, for garnish (optional)

Cheesy Mexican Chicken and Rice Casserole

Discover the ultimate comfort food with this Cheesy Mexican Chicken and Rice Casserole. Perfect for busy families, this hearty dish combines tender chicken, black beans, corn, and zesty tomatoes to create a delightful meal that’s both nutritious and flavorful. With a blend of cheeses and a mix of vibrant spices, every bite is a treat. Easy to prepare and customizable, this casserole is sure to impress at any gathering!
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Ingredients
  

2 cups cooked white rice

1 pound cooked chicken breast, shredded

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 can (10 oz) diced tomatoes with green chilies

1 cup salsa (choose mild or spicy based on your spice preference)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

¼ cup chopped fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

    Mix the Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, diced tomatoes (including their juices), and salsa. Stir the mixture well until all ingredients are evenly incorporated.

      Season the Mixture: Add the garlic powder, ground cumin, chili powder, and adjust with salt and black pepper to taste. Mix thoroughly to ensure each ingredient is well-seasoned.

        Incorporate Cheese: Gently fold in 1.5 cups of shredded cheddar cheese and all of the Monterey Jack cheese into your mixture, reserving the remaining half cup of cheddar cheese to create a delicious topping.

          Assemble the Casserole: Carefully transfer the combined mixture into a greased 9x13 inch casserole dish, spreading it evenly across the bottom to ensure even baking.

            Top with Remaining Cheese: Sprinkle the reserved half cup of cheddar cheese evenly over the top of the casserole for a rich and cheesy crust.

              Bake the Casserole: To prevent the top from burning, cover the casserole dish with aluminum foil, then bake it in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is bubbling and slightly golden.

                Garnish and Serve: Once baked to perfection, remove the casserole from the oven and allow it to cool for a few minutes. Garnish with chopped fresh cilantro for a pop of color and freshness, and serve with lime wedges on the side for an extra zesty touch.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 6

                    Presentation Tips: For an attractive presentation, serve the casserole directly from the dish and scatter extra cilantro on top before serving, along with lime wedges arranged around the plate.