Spanish Rice Turkey Casserole

• 2 packages (6.8 ounces each) Spanish rice and pasta mix
• 1/4 cup butter, cubed
• 4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 3 cups cubed cooked turkey or chicken
• 1 can (11 ounces) whole kernel corn, drained
• 1/2 cup sour cream
• 1 cup shredded Mexican cheese blend, divided

1. In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture.
3. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375u0b0 for 20-25 minutes or until heated through.

rice, butter, water, tomatoes, tomatoes, chicken, whole kernel corn, sour cream, cheese blend

Taken from www.tasteofhome.com/recipes/spanish-rice-turkey-casserole/ (may not work)