Cooking Instructions:

Preheat your oven to 350°F (175°C). In a large skillet, sauté the diced onion over medium heat for about 3-4 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

If using uncooked rice, combine the sautéed onion and garlic with the rice and 4 cups of chicken broth in a saucepan. Bring to a simmer, cover, and cook on low heat for about 15 minutes, or until the rice is tender and the broth is absorbed.

In a large mixing bowl, stir together the cooked rice, drained black beans, corn, optional green chiles, cream of chicken soup, sour cream, taco seasoning, and 1 cup of cheddar cheese until well combined. Season with salt and pepper to taste.

In a 9x13-inch baking dish, layer the shredded or diced chicken evenly across the bottom. Pour the rice and creamy mixture over the chicken, spreading it out evenly. Sprinkle the remaining cheddar cheese on top, and add crushed tortilla chips if desired.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until heated through. Remove the foil in the last 5-10 minutes to allow the cheese to become golden and bubbly. Ensure the internal temperature reaches a safe level before serving.

When cooking this dish, feel free to customize it to your liking by adding vegetables such as bell peppers or spinach for extra nutrition.

If you're short on time, using leftover or rotisserie chicken can significantly speed up the preparation. Additionally, consider making the casserole ahead of time and storing it in the refrigerator for 1-2 days before baking, making it a convenient option for busy nights.

Enjoy your flavorful Southwest Chicken Casserole!