• Step 1: Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
• Step 2: In a large mixing bowl, combine the cubed chicken, uncooked rice, condensed cream of chicken soup, diced green chiles, 1/2 cup of the shredded Monterey Jack cheese, sour cream, cumin, garlic powder, and chili powder. Season with salt and pepper to taste, and stir until all the ingredients are well incorporated.
• Step 3: Transfer the mixture to the prepared baking dish and spread it out evenly. Top with the remaining 1/2 cup of shredded Monterey Jack cheese.
• Step 4: Cover the dish with aluminum foil and bake for 45-55 minutes, or until the rice is tender and the chicken is cooked through. Remove the foil during the last 10-15 minutes of baking to allow the cheese to melt and become lightly golden.
• Step 5: Let the casserole rest for 5-10 minutes before serving. Enjoy hot and bubbly!