Step 1

Preheat oven to 350°F. Spray a deep 13 x 9 inch casserole dish with cooking spray. Set aside.

Step 2

In a 3 quart saucepan, bring water to a boil. Add rice, butter and chicken bouillon cubes. Mix well. Lower heat to medium low and simmer covered for 15 minutes or just until liquid is absorbed. Uncover, fluff with fork and set aside.

Step 3

In a blender or using an immersion blender, blend together milk, cream cheese, sour cream, granulated garlic, salt, lemon pepper and onion powder until fully blended.

Step 4

Place cooked rice, chicken, green onions, green chiles, 1 cup shredded cheese in a large mixing bowl. Add sauce, mix well. Pour into baking dish.

Step 5

Sprinkle the top with reserved pepper jack cheese and french fried onions.

Step 6

Bake for 35-45 minutes until golden, bubbly around the edge and the center is set when the dish is gently shaken. (Check halfway through and lay foil on top to prevent over browning the onions, if needed)

Step 7

Let stand for 5 minutes then serve garnished with cilantro, if desired.