How much rice is too much rice?

I've got feelings about enchiladas... not generally great feelings. I've had good enchiladas, I've been terrible awful enchiladas that my children have honestly asked if people really eat things that taste like that. When I saw this recipe for Chicken Enchilada Rice Casserole I knew Andy would be all about it - I was scared for my kids... and me. I recently discovered that Ortega is a mutually agreed upon enchilada sauce in our household and that seems to work for our family. In other words, we'll all eat it. I bought two extra cans so I'd have it. Guess what this calls for? Those two cans. Must be meant to be. Recipe was really easy to make, but it was HUGE. I think I would only do half of recipe next time because sure this is in a 9 x 13 pan - filled to the brimming top! Gracious! You make 4 cups of rice to go in this. That's 2 cups dry - that's WAY more rice than we ever eat at a meal, add that to the chicken etc in this dish. It's a lot. Proff is in the... casserole right? It was a winner. Nicholas declared it delicious and had a second serving, Bronwyn at the serving she had with very little fuss, even I ate it. Andy? Approved. Two large servings and thumbs up. Now he has ALL the left over casserole. ALL of it. I mean maybe the kids will help - but mostly... it's up to Andy.

Chicken Enchilada Rice Casserole

2 cups long grain rice (uncooked)
3 chicken breasts (cooked and shredded (about 1½ lbs))
20 ounce red enchilada sauce
16 ounce refried beans
1 cup white cheddar (shredded)
11 ounce corn kernel (drained (1 can))
1 cup Monterey Jack cheese (shredded)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground)
1 tablespoon fresh cilantro (or parsley for garnish)

Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
Prep the oven: Preheat oven to 350°F.
Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9×13-inch casserole dish. Top with remainder of cheese.
Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish and serve: Garnish with chopped cilantro and serve warm.