Combining store-bought ingredients for a quick, weeknight, one-dish meal is always a homerun. Try this one.

When it’s hot out of the oven, sprinkle cheese on top for a smooth, creamy taste. (Stacey Little/Southern Bite)

Cheesy Chicken and Rice Bake

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 6

Ingredients

• 1 (10.5-ounce) can cream of chicken soup
• 1 1/2 cups hot water
• 1 (7-ounce) box Tony Chachere’s Creole Roasted Chicken Dinner Rice Mix
• 1 (15.25-ounce) can corn with peppers, drained
• 2 cups shredded chicken (rotisserie chicken works great)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon Tony Chachere’s Original Creole Seasoning
• 1 1/2 cups shredded Colby Jack cheese

Instructions

• Preheat the oven to 350 degrees and lightly spray a 2-quart baking dish with nonstick cooking spray.
• In a large bowl, whisk the cream of chicken soup and the hot water together until combined.
• Add the uncooked rice mix and mix well.
• Add the corn, chicken, butter and Creole seasoning and mix to combine.
• Pour the mixture into the prepared baking dish and wrap tightly with aluminum foil.
• Bake for 45 to 55 minutes or until the rice is tender.
• Fluff the rice with a fork and sprinkle the cheese over the top.
• Wrap again with the foil and allow to rest for 5 to 10 minutes or until the cheese has melted; then serve.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”