Lightly spray a baking dish. I used an 7x11" dish.
Pour milk, chicken broth and seasonings into baking dish. Stir lightly to combine.
2 cups chicken broth, 1 cup milk, 1 teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon ground pepper
Add rice. Stir lightly and spread rice in an even level.
1 ½ cups rice
Place chicken throughout casserole dish
1 pound chicken breast
Add green chilies and cream cheese. (Break cream cheese into small pieces)
½ cup roasted chiles, 4 ounces cream cheese
Top with grated cheese
1 cup shredded cheese
Cover with foil and place in a preheated 375° oven for 1 hour
Remove foil and continue cooking for 10 minutes until top browns slightly
Notes
Use any type of roasted chiles - I used a mixture of poblanos, anaheim peppers and a jalapeno. You can also buy a can of roasted chiles with different levels of heat. Select what you like best.
Place a baking sheet underneath the casserole dish while baking. This helps prevent any spills in the oven - just in case the casserole spills over.
For the cream cheese, first cut into small cubes and then when adding, break apart cubes into even smaller pieces. The cream cheese melts, but doesn't blend into everything. I prefer smaller bits of cream cheese.
Check your dish at 50 minutes. If the liquid has evaporated and the rice is cooked, remove the foil and then brown the topping.
Allow casserole to rest 5-10 minutes before serving