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Mexican chicken casserole
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| Mexican Chicken Casserole Ingredients | |
| 4 cups | cooked, chopped chicken, (about 4 to 5 breasts halves) |
| 2 cups | 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
Combine all ingredients and half of cheddar cheese in a large bowl. Mix well.
Turn out into a greased casserole dish and top with remaining cheese.
Bake at 350 degrees F for 30 minutes, or until hot and bubbly.
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