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
• 1/2 cup frozen diced onion
• 1 can Ro*Tel tomatoes
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 1/2 cups chicken broth
• 8 oz shredded cheddar cheese, divided

Instructions

1. Combine all ingredients and half of cheddar cheese in a large bowl. Mix well.
2. Turn out into a greased casserole dish and top with remaining cheese.
3. Bake at 350 degrees F for 30 minutes, or until hot and bubbly.