Mexican Chicken Casserole - cooking recipe

Ingredients

2 c. rice
1 1/4 lb. cooked chicken
1 medium onion, chopped
1 tsp. chili powder
salt and pepper
1 can cream of chicken soup
1 c. sour cream
8 oz. Cheddar cheese
1 can Ro-Tel tomatoes
1 (14 oz.) can diced tomatoes

Preparation

Boil chicken for 10 minutes in 3 quarts of water.
Remove chicken to cool.
Cook rice in chicken stock.
Cut chicken into small chunks.
Stir together sour cream, soup and spices.
Place half of drained rice in bottom of a 13 x 9-inch dish.
Sprinkle onion and spread soup mixture on top of rice.
Layer remaining rice, grated cheese, Ro-Tel and tomatoes.
Bake at 350\u00b0 for 45 minutes.