Buffalo Casserole

1 (8 ounce) carton sour cream

¼ teaspoon onion powder

¼ teaspoon garlic powder

½ teaspoon dried dill weed

½ teaspoon dried parsley

1 (8 ounce) package cream cheese, softened

1 cup shredded Cheddar cheese

3 tablespoons hot pepper sauce

1 (14.5 ounce) can chicken broth

1 cup uncooked white rice

2 cups cubed, cooked chicken

Preheat oven to 375 degrees F (190 degrees C).

Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined; stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish.

Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.