French Onion Chicken and Rice Bake

2 cups instant white rice 2 cups water 2 cups cooked chopped chicken (about half of a rotisserie chicken) 8 oz French onion dip 1 can cream of chicken soup 1/2 cup chicken broth 1 cup shredded cheddar cheese 1/2 cup French fried onions

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.

In a large bowl, combine chicken, chicken soup, French onion dip, cheddar cheese, chicken broth and cooked rice. Spread into prepared pan. Top with French fried onions. Bake for 20-25 minutes, until cheese is melted and bubbly.