Southwest Chicken and Rice Bake

Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).\nNext, spray a 4-quart casserole dish with non-stick cooking spray to prevent food from sticking. Combine chicken, uncooked rice, black beans, and corn in the dish and stir until everything is well incorporated. Set the mixture aside for now.\nIn a large bowl, combine tomato sauce, 2 cups of chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper. Mix these ingredients together until they form a smooth, soupy consistency. Pour the mixture into the casserole dish and mix it well; the contents should be fairly liquidy. Cover the dish with aluminum foil.\nBake the casserole in the preheated oven for 40 minutes. Remove it from the oven, uncover, and gently stir the contents to redistribute them.\nIf the casserole is too dry or beginning to stick, add the remaining 1/2 cup of chicken broth and cover it again. Return the casserole to the oven until the rice is soft, which should take about 40 more minutes.\nRemove the foil, stir the contents again to ensure everything is well mixed, and sprinkle grated Cheddar cheese on top. Return the casserole to the oven until the cheese is melted, which should take about 5 minutes.