1 c. extra long grain rice
2 c. chicken stock
1 lb. cooked chicken, cut into strips, reserve stock
1 med. onion, chopped
Salt & pepper to taste
1 tsp. chili powder
1 can cream of chicken soup
1 c. sour cream
16 oz. cheddar cheese
1 (10 oz.) can Rotel tomatoes & green chilies

Combine rice and chicken stock in medium saucepan. Line bottom of 13 1/2" x 9" x 2" casserole with one half of cooked rice. Layer in the following order: chicken, onion, salt, pepper, chili powder, soup, sour cream, cheese. Just before baking, top with Rotel tomatoes and green chilies. Bake at 350 degrees for 45 to 50 minutes. Serves 6.