Casserole- Now Accepting Names

Normally, I wouldnt make two latino/mexican type dishes two nights in a row, but my menu planning wasnt the best for how my work schedule was going to work out this week and I needed something easier that I could start mid-day.
I cook the chicken in the morning when I am home for lunch. I take chicken breasts and cover them in blackening seasoning, I have a good recipe that I like better than the stuff you buy in the stores it tends to be too salty out of a packet/canister. Let me know if you want me to post the recipe its simple. Anyhow then cook the chicken breasts on non-stick something in the oven, yesterday I did 450 degrees for 35 minutes but last time I had more time so I did 350 for 45 minutes. After I remove it from the oven I just let it set until I get home from work.
When I get home I cook 4 cups for brown rice and gather the rest of the ingredients. Make sure you chop the chicken into manageable bit size pieces as well. Put the chopped chicken in  a large bowl and pour these ingredients over it, one can green chilies, one can drained and rinsed black beans, 1 cup frozen corn, 1 cup sour cream (or plain greek yogurt), 1 cup shredded cheddar cheese, finally pour in cooked rice and mix all the ingredients well, make sure the sour cream/yogurt and cheese are distributed well. Then pour all of this into a large 9x12 sheet cake pan and spread evenly cover with a thin layer of cheese and cook for 20-25 minutes at 350. Let cool for a moment before serving, serve with jalapenos, salsa, extra cheese and sour cream. All of those are optional but I think that the salsa is 100% necessary.