Fiesta Chicken Casserole

Steps

1. Spray three aluminum pans with non-stick spray.
2. Evenly distribute the shredded chicken in each of the pans.
3. Add one cup of uncooked instant rice to each pan.
4. Add a 10 oz can of diced tomatoes with green chilies (Rotel) to each pan.
5. Add a 10 oz can of cream of chicken soup to each pan.
6. Add about 2 tablespoons of taco seasoning to each pan.
7. Add half a cup of frozen corn or drained canned corn to each pan.
8. Add the drained and rinsed black beans to each pan.
9. Pour 3 tablespoons of milk into each pan.
10. Stir everything in each pan until combined.
11. Add one cup of fiesta blend cheese to each pan.
12. Sprinkle half a cup more cheese over the top of each pan and spread it out.
13. Label the pans with cooking time and instructions.
14. Cover the pans tightly with plastic wrap, ensuring it does not stick to the cheese.
15. Place the labeled pans in the freezer (do not stack them).
16. To bake: Remove all plastic wrap and place foil on top of each pan.
17. Bake in a preheated oven at 350°F for 60 minutes, covered with foil.
18. Uncover the pans and bake for an additional 10 minutes or until everything is heated through.