Instructions

• Preheat oven to 350°F (175°C).
• In a very large bowl, whisk together the marinade ingredients: 1/3 cup honey, 1/2 cup lime juice, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon chipotle powder, and 1/4 teaspoon cayenne pepper (optional).
• Add the 1 pound cooked, chopped chicken breasts to the marinade and toss to coat. Let the chicken sit in the marinade for 10 minutes.
• While the chicken marinates, combine the cheeses in a separate bowl: 1 1/2 cups shredded Monterrey Jack and 1 1/2 cups shredded sharp cheddar. Set aside 1 cup of the mixed cheese for topping and use the remaining 2 cups in the casserole.
• To the bowl with the marinated chicken, add 3 1/2 cups cooked long grain or brown rice, 2 cups salsa verde, 1/2 cup sour cream, the drained 14 oz. can of mild diced green chilies, and the rinsed and drained can of sweet corn. Add the 2 cups of mixed cheese. Stir until everything is evenly combined (the mixture will be a bit wet).
• Spread the chicken-and-rice mixture into a 9 x 13-inch casserole dish and sprinkle the reserved 1 cup of mixed cheese evenly over the top.
• Bake for 30 minutes, or until the casserole is hot in the center. If desired, broil for 1–4 minutes more to brown the cheese—watch closely to prevent burning.
• Remove from oven and let rest 5 minutes. Serve with tortilla chips, extra sour cream, chopped cilantro, and sliced avocados as desired.