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Ingredients

• ✓ cheddar cheese dip
• chicken breast
• salt
• black pepper
• olive oil
• white rice
• sweet corn
• cream of mushroom soup
• chive
• bacon bits
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
4. 4 At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
5. 5 Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
7. 7 Preheat the oven's broiler.
8. 8 Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

By countrygirlinthecity