Easy Cheesy Chicken Casserole

This is one of my very favorite casseroles.  It's a Paula Deen and despite it's name of being cheesy, it's got brown rice so it's not all that bad healthy wise.  Her recipe calls for it to cook for a little over an hour, but I find it needs to cook at least 1 1/2 hours or more (till all the liquid is absorbed by the liquid).  It's a super easy thing to throw together, but it just needs a longer cooking time than most casseroles.

3 c. chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
 - I use a cup or so of frozen corn
1 1/3 c. uncooked whole-grain brown rice
2 c. shredded pepper jack cheese, divided
1 (10 oz.) can cream of chicken soup
1/2 c. sour cream
1/2 c. salsa verde
2 lb. boneless skinless chicken cut into 1/2" pieces
  (I use 2-3 cups rotisserie chicken cut into pieces)

Preheat oven to 350 degrees.  Spray a 13 x 9-inch dish with nonstick cooking spray.  In a bowl in the microwave, heat chicken broth.
In a large bowl, combine beans, corn, and rice.  Add hot chicken broth, 1 cup cheese, soup, sour cream, and salsa, stirring to combine.  Stir in chicken.  Pour mixture into prepared baking dish.
Bake, uncovered, for 45 minutes.  Top with remaining 1 cup cheese, and bake for 15-25 minutes longer or until center is set and cheese is golden brown.