Cheesy Chicken & Rice Casserole

This is a big add for Campbell's soup but it's actually pretty good!

1 can (10 3/4 oz) cream of chicken soup
1 1/3 c. water
3/4 cup uncooked long grain white rice (I tend to substitute with a package of rice-a-roni chicken flavor rice)
2 cups fresh or frozen veggies (I tend to add a bit more but do it to your liking)
1/2 tsp onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese (or to taste)

1. Stir soup, water, rice, veggies and onion powder in a 12x8 baking dish.
2. Top with chicken. Seasoned chicken as desired. Cover.
3. Bake at 375° for 45 minutes or until done. Top with cheese.
Makes 4 Servings

Corn Casserole

This we had at Danny's mom's house for a side dish at Christmas dinner last year. It was a hit with everyone. YUM!

8 oz sour cream
1 can sweet corn (drain off water)
1 can creamed corn
1 box jiffy cornbread mix
1 stick of butter(softened or melted either way works)

combine all ingredients.
place in a large casserole dish (you don't want it to be too thick or it wont cook fully)
bake at 350° for 30-45 minutes (or until done) it will still be soft but as long as it's turned golden brown it should be done!