A cozy, creamy, and cheesy side dish that comes together quickly and reheats beautifully.
Ingredients
- 1 (5-ounce) package yellow rice
- 1 (11-ounce) can Mexi-Corn
- 1 (10-ounce) can cream of chicken soup
- 4 tablespoons butter
- 1 cup grated sharp cheddar cheese
Directions
- Cook the rice according to the package directions.
- Add the butter, Mexi-Corn, and cream of chicken soup to the cooked rice.
- Mix well to combine.
- Pour the mixture into a greased 8×8-inch casserole dish.
- Cover evenly with the grated cheddar cheese.
- Bake at 325°F for 30–35 minutes, or until hot and bubbly on top.
Equipment:
- Stainless Steel Measuring Cups
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Durable, & easy to clean. - Double-Ended Stainless Steel Measuring Spoons
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- 8-Piece Mixing Bowl Set With Lids
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Handy for prepping, storage & stackable.
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Tips
- This makes more than two servings but reheats and freezes very well.
- Great recipe to double when taking a dish to gatherings or potlucks.
Substitutions
- Use any shredded cheese you like or have on hand.
- Substitute Southwestern corn for the Mexi-Corn.
Storing
- Store leftovers in an airtight container in the refrigerator.
- Freezes well — place in a freezer-safe container or bag and freeze for up to 2 months.
- To reheat: Thaw if frozen, then warm in an oven-safe dish at 300°F for about 20 minutes, or microwave until heated through.
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