Cheese and Chicken Casserole

• 2 (8 ounce) cans cream of chicken soup
• 8 ounces sour cream
• 1 (8 ounce) can rotel
• 12 lb Velveeta cheese
• 4 chicken breasts
• 1 tablespoon Cavenders All Purpose Greek Seasoning
• 1 teaspoon cumin
• 2 cups shredded cheddar cheese

1. Preheat oven to 425 degrees.
2. Boil chicken until cooked and cut into bite-sized chunks.
3. Cut Velveeta into bite-sized chunks.
4. Mix chicken, Rotel, soup in a bowl.
5. Add Velveeta and spices, mix well.
6. Pour into a casserole dish and cover with shredded cheese.
7. Cook 45 minutes or until cheese is browned on top.
8. (Cream of Chicken and Herbs is better if you can find it.
9. You can also substitute yogurt for the sour cream.
10. You can also substitute butter-covered crumbled Ritz-crackers for the topping).

cream of chicken soup, sour cream, velveeta cheese, chicken breasts, cavenders, cumin, cheddar cheese

Taken from www.food.com/recipe/cheese-and-chicken-casserole-357797 (may not work)