Merry Christmas to my followers, enjoy this extra post!
Prep time: 15 minutes
Cook time: 50 minutes
Serves: 4-6
INGREDIENTS
- 1 can (0.5 ounce) cream of chicken soup
- 1 1/2 cups hot water
- 1 box Tony’s creole roasted chicken rice dinner mix
- 1 can (15.25 ounce) corn with peppers, drained
- 2 cups shredded chicken
- 3 tablespoons unsalted butter, melted
- 1 teaspoon creole seasoning
- 1 1/2 cups Colby Jack cheese, shredded
DIRECTIONS
- Preheat oven to 350 F and lightly spray a 2-quart baking dish with cooking spray.
- In a large bowl, whisk the cream of chicken soup and the hot water until combined. Add in the rice and mix well. Add the corn, chicken, butter, and creole seasoning, and mix to combine.
- Pour the mixture into the baking dish and wrap tightly with aluminum foil. Bake 45-55 minutes or until the rice is tender.
- Fluff the rice with a fork and sprinkle the cheese over the top. Wrap again with the foil and allow to rest for 5-10 minutes or until the cheese melts. Serve and enjoy!
Bon Appétit 😋
