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12 ounces Soules Kitchen Oven Roasted Chicken
2 cups cooked white rice
2 (10-ounce) cans cream of mushroom soup
2 cups frozen corn, thawed and drained
2 cups shredded cheddar cheese, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground garlic powder
Fresh chopped parsley, for garnish
Preheat oven to 350°F. Lightly grease 9x13-inch baking dish with cooking spray.
Combine chicken, rice, soup, corn, 1 cup of cheddar cheese, salt, pepper and garlic in a large bowl and mix to combine. Spread mixture evenly into prepared baking dish, and sprinkle with remaining cheese.
Bake until cheese is melted and bubbling, about 20-30 minutes. Garnish with parsley, and serve.
Tip: Substitute cooked rice with cooked small pasta, like orzo or macaroni.
Tip: Substitute corn with frozen spinach, peas or other vegetables.
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