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Mexican Chicken Casserole
Ingredients
  • 4 cups of cooked, chopped chicken (about 4 to 5 breasts halves)
  • 2 cups of instant rice
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • ½ cup frozen diced onion
  • 1 can Ro*Tel tomatoes
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1½ cups chicken broth
  • 8 oz shredded cheddar cheese, divided
Steps
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