5 cups cooked chicken, cubed
1 (10-ounce) can Ro-Tel, undrained
1 cup instant rice, uncooked
1 cup grated cheddar cheese, divided
1 cup pepper jack cheese, divided
1 (10 ½-ounce) can cream of chicken soup
2 tablespoons taco seasoning
1 15-ounce can black beans, drained
1 15-ounce can corn, drained
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch casserole dish.
In a bowl, combine the chicken, Ro-Tel, instant rice, half of the cheddar cheese, half of the pepper jack cheese, condensed soup, taco seasoning, beans, and corn.
Spread the mixture into the prepared baking dish and top with the remaining cheese.
Bake for 30 minutes, until bubbly and brown.