Mexican corn chicken casserole

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

Mexican corn chicken casserole was pinched from <a href="http://reciperoost.com/2016/09/27/take-a-trip-to-tijuana-with-this-mexican-corn-and-chicken-casserole-this-dish-is-jalapeno-business/2/" target="_blank">reciperoost.com.</a>

INGREDIENTS

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1 4 1/2 ounce can reduced-sodium chicken broth

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1 cup uncooked long grain rice

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1 tablespoon Wesson 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 Tyson chicken breast*

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1 14 1/2 ounce can diced tomatoes, undrained

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1 cup Heinz tomato sauce

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

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1 tablespoon McCormick chili powder

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Daisy Sour cream (optional)

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Fresh cilantro (optional)

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2green onions, thinly sliced (optional)

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