Cut up chicken into pieces and toss with all the spices.
Add oil to pan and heat on medium high heat. Add chicken and brown on all sides. While on medium high add in the Rotel to help deglaze the pan tossing all together.
Add in the cream of chicken soup and cream style corn. Stir to combine.
Add in the cilantro and stir to combine.
Add in the shredded cheese. Stir to combine.
Add in the cooked rice, stir to combine.
Add to casserole dish and layer top with jalapeño pepper jack cheese. Preheat oven to 350.
Top with the fried onions. Bake at 350 for 25-30 minutes until bubbly.
Enjoy! Chili cheesy crunch flavor!
