2 cups chicken broth
1 cup brown rice
1 pond chicken tenders or cut up breasts
1 teaspoon olive oil
1 teaspoon garlic
1 small onion minced
1 can cream of chicken soup
16 ounces sour cream
12 ounces shredded cheddar cheese
1 can Ro-tel diced tomatoes and green chilies
Recipe
In sauce pan, cook rice in chicken broth (according to rice directions).
In skillet sauté chicken in olive oil and garlic.
In a 9x13-inch pan, layer rice, chicken, onion, soup, sour cream and cheese. Top with tomatoes and chilies. Bake uncovered at 350º for 40 to 45 minutes.