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Cheesy, chicken rice and corn casserole by

Ingredients

2 C rice (regular rice not minute rice)
3 C water
1 Tablespoon better than bouillon chicken base
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper as you like
1 package (of about 6) boneless skinless chicken breast
2 cans cream of chicken
1 can creamed corn
2 Cups shredded cheese

Instructions

1. Spray 9 x 13 pan with cooking spray and preheat oven to 350 degrees

2. Pour rice into pan. Mix water with chicken base and pour over top of rice. Sprinkle in seasonings.

3. Spread 1 C of shredded cheese on the water.

3. Cut chicken into halves and place in pan on top of rice and in the water. Mix together the cans of cream of chicken and creamed corn, then spread over across the pan.

4. Bake at 350 for 1 1/2 hours uncovered, add the last cup of cheese, and then turn oven off and leave casserole sit in oven to melt the top cheese, as you set table.

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