Mexican Casserole

I made this casserole up several years ago and really love it.  It's evolved a bit over the years into this:

For one 9x13 casserole:

1. Cook a package of Mexican/Spanish rice, according to the package directions.  Spread in 9x13 dish.
2. Add one can of black beans, rinsed and drained; optional.
3. Cook 3 large chick breasts, cut into bite-sized pieces.  Layer in the dish.
4. Add one jar of your favorite salsa, spread over chicken.
5. Add 8 oz sour cream, spread over salsa.
6. Add 2/3 ish bottle of ranch dressing.
7. Sprinkle about 1 cup of mozarella cheese.
8. Sprinkle about 1 cup of cheddar cheese.

Bake at 350 for 40-45 minutes until the cheese is melty and yummy looking.  This can be made a day ahead and stored in the fridge until you are ready to cook it.  It will serve about 8.  Leftovers are just as good!