Add 3 chicken breasts to a frying pan along with 2 inches of water. Bring the water to a boil then reduce to let simmer for 10-20 minutes, flipping chicken halfway through. Season with salt and pepper.
Chicken will be done when it reaches 165°F internal temperature when poked with a meat thermometer.
Add the cooked chicken to a large bowl. Rip into a few smaller pieces. Use a hand mixer on lowest setting to help shred the chicken. Alternatively, you can shred the chicken with your fingers, or use two forks.
Casserole Assembly:
Cook 1 cup of uncooked rice according to package instructions. I used a rice cooker. You can also cook on the stove.
Crush 1 cup worth of tortilla chips with the back of a spoon or masher.
Preheat the oven to 375°F. Add cooked shredded chicken, 2 cups cooked rice, black beans, frozen corn, yellow onion, and green onions to a large bowl.
Drizzle the barbecue sauce over top.
Mix together throughly with a large spoon.
Pour the shredded chicken mixture into a casserole dish. Sprinkle the cheddar cheese on top, followed by crushed tortilla chips. Cover loosely with foil. Bake for 25-30 minutes, removing foil during the last 10 minutes. Remove from oven and let cool 5 minutes.
Use a spoon to toss and mix the casserole together (this part is optional), or just serve as-is with taco cheese topping on top.
Recipe Notes:
Leftovers can be stored in the fridge in airtight container for up to 1 week or freezer for up to 3 months. Shredded rotisserie chicken or pre-cooked chicken can be used in replacement. You will need about 4-5 cups worth to make the casserole.