Recipe: Chicken Rice Corn Casserole

Serves 4

  • 1 ½ cups milk
  • 1 ½ teaspoons salt
  • 3 cups cooked white rice, cooled
  • 2 cups shredded chicken breast
  • 1 10-ounce package frozen corn, thawed
  • 3 tablespoons minced onion
  • 2 cups grated cheddar cheese
  • ¼ teaspoon black pepper
  • paprika


Preheat oven to 356° F and butter a 2-quart casserole dish. Place milk in a small bowl and add salt. Stir until salt has dissolved. Combine the remaining ingredients, except the paprika, in a large bowl with the milk mixture, gently stir, transfer to the prepared casserole dish and sprinkle generously with the paprika. Bake uncovered in preheated oven for 40-45 minutes or until knife inserted comes out clean.