In medium pot boil chicken with the bouillon cube

Pull chicken out of the broth & set aside to cool enough to shred.

Add the rice to the 3 cups of chicken broth from the boiled chicken.

Shred chicken while rice cooks.

Just before the rice is done. Add all of the ingredients including the shredded chicken.

Simmer on low until cheese is melted. Let it rest for a few minutes. It will thicken as it starts to cool.

NOTE: You can also pour the casserole in a baking dish & add cheese on top & bake until cheese is brown in 350°F oven if you would like a crunchy or Brown top.