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Preheat oven to 400 F.
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I use my small crockpot to cook my chicken.
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I just put it into the crock and turn it on low heat before work and they are done when I get home.
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Alternatively, you can bake it in a covered dish on 400 F for 25-30 minutes.
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When chicken is cooked, shred and set aside.
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In a small saucepan bring two cups of the chicken broth to a boil, pour in rice, and simmer on low until all liquid is absorbed.
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Refer to the package instructions for cook time, depending on the type of rice you use.
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In a large mixing bowl combine shredded chicken, cooked rice, spices and sour cream.
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Set aside.
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In the same small saucepan you used for the rice, melt the butter over medium heat.
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When it is completely melted and bubbling add the flour, stir mixture and let it simmer for about one minute, stirring occasionally.
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Then slowly pour the last cup of chicken broth into the flour mixture, stirring as you go.
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Let your soup mixture simmer for a couple minutes until the mixture thickens.
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This usually takes me 3-5 minutes.
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When mixture is thick pour it into the mixing bowl with the rest of your ingredients.
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Add in 1/2 cup of the cheese, stir well and pour into a greased 9x13 baking dish.
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Top with remaining cheese and bake for 25-30 minutes.
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Note: If you have a stand mixer shred your chicken with the paddle attachment.
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It makes life so much easier!
