Cheesy Chicken and Rice Mexican Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, black beans, corn, diced tomatoes with green chilies, sour cream, and all the spices (chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper). Mix well until all ingredients are evenly incorporated.

3.Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.

4.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

5.After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.

6.Return the casserole to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the rice is fully cooked.

7.Once done, remove from the oven and let it sit for about 5 minutes before serving.

8.Garnish with fresh chopped cilantro before serving.