Wild Rice Chicken Bake

• 2 cups wild rice mix, cooked (measured before cooking)
• 4 (4 ounce) boneless skinless chicken breast halves, cubed
• 1 tablespoon extra virgin olive oil
• 1 (10 1/2 ounce) can cream of chicken soup (reduced fat version is fine)
• 1 (15 ounce) can white shoepeg corn, drained and rinsed
• 1/2 cup monterey jack cheese, shredded
• 1/4 cup honey French dressing or 1/4 cup Catalina dressing, approximately

1. Prepare your wild rice mix fresh and set aside (if you like, you can be cooking this while you brown the chicken).
2. Preheat oven to 325 F and prepare a 9x13" casserole dish with nonstick spray.
3. Brown chicken on all sides in hot oil in a large skillet.
4. Drizzle or brush salad dressing over chicken and drop the lid on, lowering heat to medium and cooking until chicken is fully cooked, about 5 minutes or so, stirring occasionally.
5. Combine cooked rice, undiluted cream of chicken soup, corn, and chicken cubes together and pour into casserole dish.
6. Sprinkle with cheese and bake 30 minutes.

wild rice, chicken breast halves, extra virgin olive oil, cream of chicken soup, white shoepeg corn, monterey jack cheese, honey

Taken from www.food.com/recipe/wild-rice-chicken-bake-231328 (may not work)