1-Preheat the oven to 350˚F. In a large bowl, combine the 10.5 oz cream of chicken soup, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp garlic powder, and 1/2 tsp cumin to create a creamy base.

2-Stir in the 4 cups shredded chicken and 8 oz chopped green chiles until everything is evenly mixed. This step ensures the spicy flavor infuses the entire casserole.

3-Spread the mixture evenly in a greased casserole dish, then top with the 1 cup cheddar cheese for that irresistible melted finish.

4-Bake for 20-30 minutes, or until the edges are bubbly and the casserole is heated through. After baking, let it sit for 10 minutes to set before serving.

5-Serve with sides like rice, beans, or tortillas to soak up the creamy sauce and enhance the overall meal experience.