Annie Holmes

Preheat oven to 400I use my small crock pot to cook my chicken. I just put it on low before work and they are done when I get home. Alternatively, you can bake it on 400 for 25-30 minutes covered. When chicken is cooked, shred and set aside.In a small saucepan bring two cups of chicken broth to a boil, pour in rice, simmer on low until all liquid is absorbed.In a large mixing bowl combine shredded chicken, rice, spices and sour cream together, set aside.In the same small saucepan you used for the rice, melt two tablespoons of butter over medium heat.When it is completely melted and bubbling add two tablespoons of flour, stir mixture and let it simmer for about one minute, stirring occasionally.Slowly pour last cup of chicken broth into the flour mixture, stirring as you go.Let your cream of soup simmer for a couple minutes until the mixture thickens. This usually takes me 3-5 minutes.When mixture is thick pour it into the mixing bowl with the rest of your ingredients.Add in 1/2 cup cheese, stir well and pour into greased baking dish.Top with remaining cheese and bake for 25-30 minutes.