In large skillet heat olive oil over medium-high heat. Sauté pepper and onion until almost tender, about 3 minutes. Add garlic and sauté 30 seconds longer.
Add chicken to the skillet and cook 4-5 minutes, or until chicken is no longer pink on outside (chicken will finish cooking through later). Stir in taco seasoning.
Add rice, salsa, and chicken broth back to skillet. Bring to boil, cover, turn heat down and simmer for 22 minutes, our until rice is tender. Meanwhile, preheat oven to 350ºF.
Remove lid (there may still be liquid on top, but once mixture is stirred the extra liquid will be absorbed). Stir in beans, corn, sour cream, cilantro, and ½ cup shredded cheese. Remove from heat.
In a 9X13 pan, sprayed with cooking spray, layer half of the chicken mixture and top with half of the chips. Repeat layer with second half of chicken and chips. Sprinkle remaining cheese over chips. Bake for 20-25 minutes, or until cheese is melted and casserole is hot throughout. Serve with desired toppings.
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Variations for Mexican Casserole:
Substitute one pound of lean ground beef or turkey for the chicken for a more traditional taco flavor.
Make it HEALTHY: Lighten the dish by using light sour cream, reduced-fat cheese, and baked tortilla chips.
Instead of tortilla chips use your favorite flavor of Doritos chips
Cut up flour or corn tortillas to replace the chips (this will also make it more healthy)
VEGETARIAN Mexican Casserole: Use an additional pepper and extra cup of corn to replace the meat.
NOTE: Recipe was updated 3/20 to reduce the amount of rice, broth, salsa and sour cream. Original recipe was posted with 1 cup uncooked rice, 2 cups chicken broth, 2 cups salsa, and 1 cup sour cream.