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