Creamy Corn Chicken & Rice Bake

A smart, simple 2-day meal plan can create two different dinners with all-family flavor—the second one benefitting from the effort on the first Cook Night. The second night recipe is Chicken & Rice Burritos with Corn Salsa.

Serves

4
Prep Time
15 min.
Cook Time
40 min.

A smart, simple 2-day meal plan can create two different dinners with all-family flavor—the second one benefitting from the effort on the first Cook Night. The second night recipe is Chicken & Rice Burritos with Corn Salsa.

Ingredients

1-1/2 tsp. chili powder

1/4 tsp. dried oregano

2 Tbsp. butter, melted

1-1/2 lbs. boneless, skinless chicken, cut into strips (thighs, breasts or tenders)

2 cans (14.75 oz. each) Del Monte® Sweet Cream Style Corn

2 cups instant white rice, uncooked

2 cups (8 oz. pkg.) shredded Cheddar cheese

1/2 cup diced onion

2 Tbsp. chopped Italian parsley or cilantro

Directions
  1. Preheat oven to 350°F. Spray a 13x9-inch glass baking dish with non-stick cooking spray.
  2. Stir together chili powder, oregano and butter in a large mixing bowl. Add chicken and stir to coat.
  3. Add corn, rice, cheese, onion and parsley; stir to evenly combine all ingredients.
  4. Spread in prepared baking dish. Bake 40 to 45 minutes, or until edges are bubbling and chicken is cooked. Let stand 5 minutes before serving.
  5. Save for Day 2: Reserve 1/2 of casserole (4 cups). Leave in glass baking dish for easy reheating on Day 2. Cool slightly, then cover and refrigerate.
  6. Serve on Day 1: Serve casserole, 1 cup per serving, with salad, if desired.
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