Picture the above golden brown 🙂
2 tsp. olive oil
1/2 c. onion, chopped
1 clove garlic
1 pepper, chopped
1 c. whole kernel corn (calls for frozen, I used one can)
1 c. chicken broth
1 1/2 tsp. thyme
2 c. rice, cooked
1/4 c. + 2 T. sour cream
2 T. dijon mustard
Chicken, cooked and cubed
In skillet, add oil, garlic, pepper, onion and seasoning
Next, add sour cream, thyme, chicken, and mustard.
Add rice and part of your cheese.
Sprinkle remaining cheese on top. Cook in greased dish at 425 for 20-25 minutes.