Mexican Casserole

I got this idea from one of my favorite recipe blogs, Divas Dinners, and tweaked it a bit for our family. The kids loved this casserole. They said it tasted like the inside of a burrito.

4 cups of cooked rice (I used 2 prepackaged spanish rice packets and cooked according to directions)
4 large chicken breasts, diced and cooked
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can corn, drained
1 tsp garlic powder
1 1/2 tsp chili powder
1 small can green chilis (optional)
1 small can chopped olives (optional)
2 Tbls fresh cilantro, chopped

If you don't use a prepackaged spanish rice mix then also add:
1 1/2 tsp ground cumin
1 tsp oregano

In a large bowl, combine all of your ingredients and mix well.

6-8 Tbls butter
6-7 Tbls flour
1 cup chicken broth
2 cups milk
1 tsp pepper
1 tsp salt for
2 cups cheddar cheese, shredded

In a medium saucepan melt butter. Add flour and mix well until well blended. Gradually stir in chicken broth and milk and add salt and pepper. Slowly bring to a boil over medium heat, stirring constantly so the milk doesn't burn to the bottom of the pan. Boil for a couple of minutes until thick and bubbly. Add to chicken and rice mixture and mix well. Stir in cheddar cheese until evenly distributed. Pour mixture into a sprayed 9x13 casserole dish and cook at 350 for 20-25 minutes or until hot and bubbly.