12 oz cooked, chopped chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
8 oz Velveeta cheese, cubed
1/2 cup chicken broth or water
2 cups instant white rice
1/2 cup cheddar cheese
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed. In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, chicken broth and Rotel tomatoes. Microwave on high and additional 1-2 minutes, until smooth. Stir in chopped chicken and rice. Pour rice mixture into prepared pan. Top with 1/2 cup cheddar cheese. Bake for 20-25 minutes, until cheese is melted and bubbly.
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