• Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
• Step 2: In a large bowl, combine the cubed chicken, uncooked rice, condensed cream of chicken soup, sour cream, taco seasoning, black beans, 1/2 cup of the shredded cheddar cheese, and the chopped green chiles. Mix everything together until well incorporated.
• Step 3: Transfer the chicken and rice mixture to the prepared baking dish, spreading it out evenly. Top with the remaining 1/2 cup of shredded cheddar cheese and the crushed tortilla chips.
• Step 4: Cover the dish with foil and bake for 45-50 minutes, or until the rice is tender and the chicken is cooked through. Remove the foil during the last 10 minutes of baking to allow the top to become crispy.
• Step 5: Let the casserole cool for 5-10 minutes before serving. Enjoy your Creamy Chicken Rice Taco Casserole hot and fresh from the oven!