Mexican Chicken Casserole

So, I received a calendar with recipes. I decided to hang it up in the kitchen. Well, my son saw it and asked if I would make the January recipe. So, I did. I had to adapt it since I couldn't find one of the ingredients. Plus I omitted the beans. We liked the dish. Anytime I make a dish with rice, it normally is a success. We will make this dish again.

Mexican Chicken Casserole
2 cups cooked rice
1 cup (8 oz.) corn drained from a can
2 cups cooked chicken breast, shredded
1 can (10 oz.) Enchilada sauce
1/4 cup green onions, chopped
1 small red bell pepper, chopped fine
2 cups Mexican style cheese blend
Toppings: lettuce, tomato, salsa, sour cream, green onions, etc. 

Directions: 

1. Preheat oven to 375 degrees F.
2. Spray a 9 inch pie pan with nonstick baking spray. Set aside. 
3. In a large bowl, mix the rice, corn, chicken breast, and enchilada sauce.
4. Mix in the green onions, bell pepper, and 1 cup of the cheese blend. 
5. Spoon the mixture into the pie pan.
6. Bake the mixture for 30 minutes.
7. Sprinkle the remaining cheese over the mixture.
8. Bake for 5 minutes or until the cheese is melted.
9. Serve with desired toppings.

Recipe adapted from Betty Crocker.

One year ago.....................................I made Steak Fajita Quesadillas.
Two years ago...................................I made Winter Savory Chicken.
Three years ago.................................I made Bran Banana Muffins.
Four years ago...................................I made Lemon Frosted Cupcakes.

Did you already know..................
-Another name for corn is maize.
-An individual kernel of corn is a seed and the cob is the flower.
-The rows of corn on the cob should always be normal if grown in a normal environment.