Spanish rice turkey casserole

• 2 packages 6.8 ounces each. Spanish rice and vermicelli mix
• 1/4 cup butter cubed
• 1 can 14-1/2 ounce diced tomatoes undrained
• 4 cup water
• 1 can 10oz. diced tomatoes and green chilies UNdrained
• 3 cup cubed cooked turkey or chicken
• 1 can 11 oz. 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 till golden brown.
2. gradually stir in water tomatoes,and contents of rice seasoning packets.
3. bring to a boil reduce heat cover and simmer for 15 to 20 minutes or until race is tender.
4. meanwhile in a large bowl combined the turkey corn sour cream and half of the cheese stir in rice mixture.
5. transfer to greased 3 qt.
6. baking dish.. sprinkle with remaining cheese this will be full.
7. bake uncovered at 375 for 20-25 minutes or until heated through

butter, tomatoes, water, tomatoes, chicken, whole kernel corn, sour cream

Taken from cookpad.com/us/recipes/334517-spanish-rice-turkey-casserole (may not work)