Prep 5 mins
Cook 30 mins
This recipe has been passed all around in my extended family, and we don't even have an Aunt Winnie. I wish we did though because she must be a good cook. You're sure to love this Thanksgiving tradition. It's simple and super tasty!
- 1 (3 cup) box chicken rice-a-roni
- 1 (11 ounce) can mexicorn
- 1 (8 ounce) jar jalapeno Cheez Whiz
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄4 cup milk
- 2 tablespoons butter
- 2 1⁄2 cups water
- Cook Rice-a-roni according to directions on box.
- Add corn, cream of mushroom soup, Cheez Whiz and milk.
- Place in casserole dish and bake at 375 degrees for 20 minutes.
5 stars cause it was delish! 4 stars for directions not clear but I was able to figure it out. I wasn't sure since the directions said to make rice a roni like box directs but then you mentioned 2 1/2 cups of water and additional butter. Also I wasn't sure if I needed to drain the corn. I did and I added the water and butter to the rice and added no extra to the dish. This was delish. Thanks so much.
This was relly good! I cubed up some Velvetta jalapeno jack and doubled up on the corn (cause we love it) & used Rice A Roni fried rice (thats what I had on hand) and this turned out sooo yummy. Everyone at the dinner table gave it 5 stars. I love that it is so versatile. Thanks for posting Cookin'Kelly
Made this for a family get together. Everyone liked it. It wasn't to spicy the first day but the next day it was spicer. We thought this would also made a good side dish for a Mexican meal. Thanks Cookin' Kelly for a new corn dish. Bullwinkle.