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1. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Next, add the ground chicken to the skillet. Use a spatula to break it up into smaller pieces as it cooks. Cook for about 5-7 minutes, or until the chicken is no longer pink and is fully cooked through.
4. Sprinkle the taco seasoning over the cooked chicken mixture. Stir well to combine, ensuring that the chicken is evenly coated with the seasoning.
5. Pour in the diced tomatoes with green chilies, black beans, corn, and salsa. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
6. If you haven’t already cooked your rice, now is the time to do so. You can use either white or brown rice, depending on your preference. Follow the package instructions for cooking.
7. Once the rice is cooked, fluff it with a fork and set it aside. This will be layered into the casserole for added texture and heartiness.
8. Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
9. In a large mixing bowl, combine the cooked rice with the chicken mixture. Stir until everything is well incorporated.
10. In a greased 9×13 inch baking dish, spread half of the chicken and rice mixture evenly across the bottom.
11. Next, dollop half of the sour cream over the chicken and rice mixture. Use a spatula to spread it out gently, ensuring it covers the surface.
12. Sprinkle one cup of shredded cheddar cheese over the sour cream layer, distributing it evenly.
13. Repeat the layering process with the remaining chicken and rice mixture, followed by the remaining sour cream, and finish with the last cup of shredded cheddar cheese on top.
14. Once assembled, cover the baking dish with aluminum foil. This will help to keep the moisture in while it bakes.
15. Place the casserole in the preheated oven and bake for 25 minutes.
16. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
17. Once done, remove the casserole from the oven and let it sit for about 5-10 minutes before serving. This will help it set and make it easier to cut into portions.
18. Using a spatula, cut the casserole into squares and serve on individual plates.
19. If desired, garnish each serving with fresh cilantro and diced avocado for a burst of flavor and color.
20. Serve with lime wedges on the side for an extra zesty kick. Squeezing fresh lime juice over the casserole just before eating adds a delightful brightness to the dish.
21. This casserole pairs perfectly with a side salad or tortilla chips for a complete meal.

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