The Soup Diva

• 1 lb chicken, diced (raw or canned)
• 1 cup white rice
• 1 container flavored whipped cream cheese (garden veggie or chive are good)
• 2 cups shredded cheese (I used cheddar Jack)
• 1 tbsp chicken base
• 2 tbsp dried minced onion
• 3 cups hot water
• Salt, black pepper, and garlic powder to taste

Coat casserole dish liberally with butter or cooking spray. Add diced chicken to bottom of dish, then add all other ingredients and stir lightly to distribute (everything will come together fully during cooking). Bake covered 1 hour at 350. Stir lightly before serving to incorporate ingredients; can remove lid and extend cooking if it looks too runny. Up to 2 cups frozen vegetables can be added to the mixture without additional liquid; they will both take moisture and give moisture to the casserole.