Mexican Corn and Chicken Casserole

Name: Mexican Corn and Chicken Casserole
Yield: 4
Ingredients: 1 14 1/2 ounce can reduced-sodium chicken broth; 1 cup uncooked long grain rice; 1 tablespoon vegetable oil; 1/4 cup chopped onion; 2 cloves garlic, minced; 2 cups frozen corn, thawed; 1 1/2 cups shredded cooked chicken breast*; 1 14 1/2 ounce can diced tomatoes, undrained; 1 cup tomato sauce; 1 cup shredded Mexican-style four cheese blend (4 ounces); 1 tablespoon chili powder; Sour cream (optional); Fresh cilantro (optional); 2 green onions, thinly sliced (optional)

Mexican Corn and Chicken Casserole was pinched from <a href="http://www.bhg.com/recipe/mexican-corn-and-chicken-casserole/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1 14 1/2 ounce can reduced-sodium chicken broth

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1 cup uncooked long grain rice

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1 tablespoon vegetable oil

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1/4 cup chopped onion

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2 cloves garlic, minced

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2 cups frozen corn, thawed

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1 1/2 cups shredded cooked chicken breast*

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1 14 1/2 ounce can diced tomatoes, undrained

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1 cup tomato sauce

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1 cup shredded Mexican-style four cheese blend (4 ounces)

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1 tablespoon chili powder

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Sour cream (optional)

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Fresh cilantro (optional)

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2 green onions, thinly sliced (optional)

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