1 can cream of chicken soup
½ Tablespoon cumin
2 Tablespoons Chili powder
2 cups chopped chicken
2-3 cups cooked rice
¼ sweet red pepper
1 cup Sharp Cheddar
¼ cup green pepper
1 cup Monterey Jack cheese
Cook chopped chicken in small amount of oil in large pot; add peppers, then all other ingredients. Put in baking dish and sprinkle with small amount of cheddar cheese. Bake at 400° for 30 minutes or until bubbly.
** Minute Rice may be used instead of cooked, if so add ¾ cup water.
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