Spanish Chicken Rice Casserole

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 (6 7/8 ounce) packages spanish rice and vermicelli mix (i used rice-a-roni spanish rice)
• 1/4 cup butter, cubed
• 4 cups water
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 3 cups cubed cooked chicken or 3 cups turkey
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup sour cream
• 1 cup shredded mexican blend cheese, divided

Recipe

• 1 in a large skillet, saute rice and vermicelli in butter until golden brown. gradually stir in the water, tomatoes and contents of the rice seasoning packets. bring to a boil. reduce heat; cover and simmer for 15-20 minutes or until rice is tender. meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. stir in rice mixture. transfer to a greased 3-qt. baking dish. sprinkle with remaining cheese (dish will be full). bake, uncovered, at 375 for 20-25 minutes of until heated through. yield: 8 servings.