Chicken Rice Corn Casserole
Ingredients:
- 1 ½ cups milk
- 1 ½ teaspoons salt
- 3 cups cooked white rice, cooled
- 2 cups shredded chicken breast
- 1 10-ounce package frozen corn, thawed
- 3 tablespoons minced onion
- 2 cups grated cheddar cheese
- ¼ teaspoon black pepper
- paprika
Directions:
Preheat oven to 356° F and butter a 2-quart casserole dish. Place milk in a small bowl and add salt. Stir until salt has dissolved. Combine the remaining ingredients, except the paprika, in a large bowl with the milk mixture, gently stir, transfer to the prepared casserole dish and sprinkle generously with the paprika. Bake uncovered in pre-heated oven for 40-45 minutes or until knife inserted comes out clean.
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