Preheat oven to 350˚F.
Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
Spread the mixture in a casserole dish and top with cheddar cheese.
Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!
