Spanish Chicken Rice Casserole

• Spanish rice and vermicelli mix (I used Rice-A-Roni Spanish rice)2 packages
• butter, cubed↗1⁄4 cup
• water↗4 cups
• diced tomatoes, undrained1 can
• diced tomatoes and green chilies, undrained↗1 can
• cubed cooked chicken or 3 cups turkey3 cups
• whole kernel corn, drained↗1 can
• sour cream↗1⁄2 cup
• shredded Mexican blend cheese, divided1 cup

Step-by-step instructions

1. 1

   In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.