Dump-And-Bake Chicken Chili Casserole

Trying to get recipes under control - HOPELESS - though Copy Me That has me closer than ever. Now if I can just follow my intended rule to try three before adding one, I might succeed!

1 (10.5 ounce) can condensed cream of chicken soup, not diluted (I used Campbell’s Healthy Request)

2 cups low-sodium chicken broth

1 teaspoon chili powder

½ teaspoon seasoned salt, such as Lawry’s brand

¼ teaspoon cumin

¼ teaspoon smoked paprika (or sub with sweet paprika)

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper (optional)

1 (15.5 ounce) can navy beans, drained and rinsed

1 (10 ounce) can of Rotel diced tomatoes with green chilies, drained

1 (11 ounce) can Mexicorn (or regular canned corn), drained (or sub with 1 ½ cups frozen corn)

1 cup uncooked long grain white rice

1 lb. boneless, skinless chicken thighs or boneless skinless chicken breast, diced into bite-sized pieces

1 cup grated sharp cheddar cheese, Pepper Jack cheese, or Mexican blend cheese

Directions at theseasonedmom.com

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