This is a recipe my mom made growing up, and took it to many a potluck! However once I got married and started learning about eating more cleanly (chemical wise, not necessarily Biblicly) I stopped making it because of the packaged yellow rice and cream of chicken soup. Over the years I've found some healthier versions of them at the store, and also learned to make them homemade, so it's back on the menu! I'll share homemade versions of cream of chicken soup and yellow rice another time, but for now I'll share this awesome tasty casserole. We've started eating less meat overall in our house, so sometimes I'll use this as a main dish and pair it with other vegetable sides. It's a tasty, filling comfort food dish that you are sure to want to make again and again.
1 package yellow rice, prepared according to directions (or about 2 cups of homemade)
2 Tbsp melted butter
1 can Mexican corn, UNdrained (also sometimes called fiesta corn or mexicorn)
1 can cream of chicken soup (or 1.25 cups homemade)
1 c shredded cheddar cheese
Mix all ingredients together. Pour into a greased medium baking dish and bake at 350* for 30 minutes or until bubbly around the edges.