**Ingredients:**
– 4 cups cooked and shredded chicken
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn kernels, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1/2 cup diced bell peppers (any color)
– 1/2 cup diced red onion
– 2 cups shredded cheddar cheese
– 2 cups sour cream
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Optional toppings: chopped cilantro, diced avocado, or sour cream
**Instructions:**
1. **Preparing the Casserole:**
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
2. **Mixing the Ingredients:**
– In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, diced bell peppers, and diced red onion. Mix them well to ensure even distribution of ingredients.
3. **Seasoning the Mixture:**
– Add the chili powder, cumin, garlic powder, salt, and pepper to the mixture. Stir until the seasoning is evenly distributed.
4. **Layering the Casserole:**
– Start by layering half of the chicken and vegetable mixture into the prepared baking dish. Spread it evenly to create the first layer.
5. **Adding Cheese and Sour Cream:**
– Next, add one cup of shredded cheddar cheese evenly over the first layer. Follow this with one cup of sour cream, spreading it gently to cover the cheese layer.
6. **Building the Second Layer:**
– Repeat the process by adding the remaining chicken and vegetable mixture over the cheese and sour cream layer. Spread it evenly to create the second layer.
7. **Topping the Casserole:**
– Finish the casserole by adding the remaining one cup of cheddar cheese on top.
8. **Baking and Serving:**
– Place the casserole in the preheated oven and bake for 30-35 minutes or until the cheese is bubbling and golden brown.
– Once done, remove it from the oven and let it rest for a few minutes before serving.
– Optionally, top individual servings with chopped cilantro, diced avocado, or a dollop of sour cream.