Stacey’s Mexican Chicken Casserole

 

Cooking spray

4 C. chopped cooked chicken (about 2 pounds)

2 C. uncooked instant rice

1 recipe Cream of Chicken Soup or 1 can (10.5 ounces) condensed cream of chicken soup

1 cup sour cream

1/2 cup diced onion

1 can (10 ounces) Ro*tel diced tomatoes and green chiles

1/4 tsp. ground cumin

1/2 tsp. garlic powder

1 1/2 C. chicken broth

8 ounces shredded Cheddar cheese

 

Preheat the oven to 3 50°F. Lightly coat a 9 – by 13-inch baking dish with cooking spray. Place the chicken, rice, soup, sour cream, onion, Ro’tel, cumin, garlic powder, chicken broth, and half of the cheese in a large bowl and stir well with a large spoon to combine. Turn the mixture out into the prepared baking dish and top it with the remaining cheese. Bake until the casserole is hot and bubbly, 30 minutes. Serve hot.