Crunchy Chicken and Rice Casserole with Cheese

My husband was out of town last week, so when it came to meals, I was trying to make creative use of leftovers for the girls and I.  Chicken and rice casserole recipes are pretty common, but I combined several versions to create this one.

2 cups cooked chicken, cut into cubes
2 cups rice, cooked
1 cup sour cream
1 can (10.75 ounce) cream of chicken soup
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 can (2.8 ounce) french fried onions

In a large bowl, combine all ingredients except cheese and french fried onions.  Spread into greased 2-quart casserole dish.  Bake at 350 degrees for 15 minutes.  Remove from oven and sprinkle cheese over the top; cook 5 minutes more.  Add french fried onions and cook 5 more minutes.  Let cool a few minutes before serving.