Spanish Chicken Rice Casserole

This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2 (6 7/8ounce) packages  Spanish rice and vermicelli mix (I used Rice-A-Roni Spanish rice)
• 1⁄4 cup butter, cubed
• 4  cups water
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (10 ounce) can  diced tomatoes and green chilies, undrained
• 3  cups  cubed  cooked chicken or 3  cups turkey
• 1 (11 ounce) can whole kernel corn, drained
• 1⁄2 cup sour cream
• 1  cup  shredded  Mexican blend cheese, divided

Directions

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.