1 c. Mahatma extra long grain rice
2 c. chicken stock
1 lb. cooked chicken, cut in strips
1 med. onion, chopped
1 tsp. chili powder
Salt and pepper, to taste
1 can cream of chicken soup
1 c. sour cream
2 c. grated cheddar cheese
10 oz. can Rotel tomatoes and chilies

Combine rice and chicken stock in medium saucepan. Cook. Line bottom of 13 x 9 inch baking dish with half of cooked rice. Layer in the following order the remaining ingredients: chicken, onion, salt, pepper, chili powder, soup, sour cream, and cheese. Just before baking, top with Rotel tomatoes and chilies. Bake at 350 degrees for 45 minutes. Serves 6.