Preheat your oven to 350°F (175°C). This ensures that your casserole will cook evenly and thoroughly.
In a medium saucepan, bring the chicken broth to a boil. Once boiling, add the instant rice, stir, cover, and remove from heat. Let it stand for about 5 minutes until the rice is fluffy.
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, drained corn, rinsed black beans, RO*TEL, taco seasoning, and the prepared rice. Mix well until everything is evenly coated and combined.
Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
Sprinkle the Mexican blend cheese over the top of the casserole. Then, cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it cool for a few minutes. Top with chopped cilantro and crushed tortilla chips. Serve with sour cream and guacamole on the side for a delicious finishing touch.
