Cheesy Chicken and Corn Casserole

Name: Cheesy Chicken and Corn Casserole
Total time: 85
Yield: 10
Ingredients: 4 medium skinless, boneless chicken breasts, cut into bite-size pieces; 3 pinches salt; 3 pinches ground black pepper; 2 tablespoons olive oil; 2 cups uncooked white rice; 3 (10 ounce) packages frozen sweet corn; 1.5 (9 ounce) cans mild Cheddar cheese dip; 1 (10.75 ounce) can cream of mushroom soup; 1 tablespoon chopped fresh chives, or to taste; 1 tablespoon bacon bits, or to taste; 2 cups shredded Cheddar cheese

Recipe by countrygirlinthecity from allrecipes.com

Dinner,Side Dish 1 Hr. 25 Mins.

Ingredients

10 servings

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4 medium skinless, boneless chicken breasts, cut into bite-size pieces
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3 pinches salt
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3 pinches ground black pepper
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2 tablespoons olive oil
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2 cups uncooked white rice
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3 (10 ounce) packages frozen sweet corn

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1.5 (9 ounce) cans mild Cheddar cheese dip
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1 (10.75 ounce) can cream of mushroom soup
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1 tablespoon chopped fresh chives, or to taste
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1 tablespoon bacon bits, or to taste
•

2 cups shredded Cheddar cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
Preheat the oven's broiler.
Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.