Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat. I use this 3-quart pan with a lid.
Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
Add remaining oil to the hot skillet and set over medium-high heat.
Stir in the onions and cook for 2 minutes, or until just softened. Stir in garlic and cook for 20 seconds.
Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted. Stir in beans and corn; season with salt.
Add chicken broth and salsa; bring mixture to a simmer. Stir in 1 cup of shredded cheese until melted. Stir in previously cooked chicken.
Remove from heat. Tightly cover with foil or a lid and bake for 45 minutes.
Remove the skillet from the oven and set the oven to BROIL.
Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese. Broil until cheese is melted and lightly browned on top, about 2 to 3 minutes.
Remove from the oven and top with salsa, cilantro, lime wedges, diced avocado, etc.
Kick Up the Heat: For extra spice, add cayenne, green chilies, or a dash of hot sauce.
Use Chicken Thighs: Boneless chicken thighs are a flavorful substitute for chicken breasts.
Veggie Boost: Toss in sautéed veggies like bell peppers, mushrooms, or zucchini for added texture.
If using brown rice: You will need to add 1-1/2 cups of chicken broth instead of 1-1/4 cups. You will also need to cook the casserole for 45 minutes, covered, then uncover and continue to cook at 375˚F for 15 more minutes. Remove from oven; stir, top with cheese, and broil for 2 to 3 minutes or until cheese is melted.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.