Wednesday, November 10, 2010

Cheesy Chicken and Corn Casserole

A friend found this recipe on Three on Food and thought it looked like something we would all like. We reduced the butter and wow was this good!

1 Box Yellow Rice (I used a 10oz. bag) (I used brown rice 1 1/2 cups )
1 Stick Margarine (I used 2 T., 1 in rice and 1 for chicken)
1/2 onion, chopped
1 Can Cream Of Chicken Soup (I used 98% FF)
1-2 Cups shredded, cooked chicken
1 can Whole Kernel Corn, drained
1 1/2 Cups Cheddar Cheese

Cook rice according to package directions.
Fry your chicken in some butter and set aside (I seasoned with Steak and Shake fry seasoning or you can use salt, pepper and garlic salt).
Saute your onion in the same skillet as the chicken bits.
Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined.
Spoon into casserole dish and top with remaining cheese.
Bake at 350 degrees for about 30 min, or until bubbly.



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