When I first thought of a rice and corn casserole I didn't think it sounded very good. Something about two starches together, but it really made a great side dish. This recipe came from my friend Lee Ann that she had put in our church's Christian Academy's cookbook. Perfect side dish to take to a potluck.
I also wanted to let you know of a great marinade for chicken. If you look in the latin foods section of your grocery store you'll find Mojo marinade. Its a garlic and citrus marinade. I took a family pack of chicken legs and marinated them all day in it and then grilled them up. So delicious.
1sm pkg yellow rice (I used the Vigo brand)
1 can mixed corn drained (I used frozen shoepeg corn)
1 can cream of mushroom or chicken
1/2 stick butter melted
Cook rice according to package directions. Mix remaining ingredients with rice bake in casserole dish at 350 for 30 mins.