Cheesy Chicken, Rice and Corn Casserole

So, this is how the conversation went. Me: "What do you want for dinner?" Him: "Something kind of Mexican...with corn in it."

I wanted to cook out of my pantry, so I plugged in a couple of ingredients and came up with this, from what happens to be one of my favorite blogs: Christy Jordan's Southern Plate.

I had seen several variations on this, most without chicken, but I wanted it to be a main dish. I also used Mexicorn...you know, for that specified Mexican component (plus, it added some color).

My oven happened to go out last night, so I cooked the rice in the microwave, assembled the casserole, and headed next door to my sweet neighbor's house to bake in the oven...and I made him a healthy serving as a thank-you.

This had just the right amount of kick...and comfort food to the hilt. It was a huge hit!

Printable recipe

1 bag Mahatma spicy saffron yellow rice mix
1 stick butter
1 can cream of mushroom soup
1 can Mexicorn, drained
2 cups chopped, cooked chicken
1-1/2 cups shredded Cheddar cheese


Cook rice according to package directions and transfer to casserole dish. Add butter in pieces and stir until melted. Add remaining ingredients, reserving 1/2 cup of cheese to sprinkle on top. Bake at 350 degrees for 30 minutes.