Cheesy Rice Corn and Chicken Casserole

[karadinart]

3 boneless skinless chicken breast halves or 1/2 cooked chicken, shredded
3/4 cup diced onion
1 15oz can gluten free/low sodium cream of chicken soup
2 cups shredded cheddar cheese
4 cups cooked rice
1 1/4 cups yellow corn frozen, steamed
optional 1/2 cup finely juliened carrots or small broccoli florets also steamed

For Raw Chicken

Place chicken breasts in casserole dish and cover with diced onion and pour over chicken soup, cover with lid and bake in a pre-heated 400 degree oven for 25 minutes.

Remove chicken breasts from dish and allow to cool slightly on a plate.

add rice, corn, any additional veg and cheese to soup and onion sauce in casserole until cheese is melted.

Slice chicken breasts crosswise, and once through to largely dice and add back into casserole

Sprinkle with salt and black pepper to taste and serve.

For Cooked Chicken

Cook rice, while rice is cooking, sautee onion in 1 Tbsp butter until translucent and golden.
Add soup and warm through, keep soup on low heat.

Shred chicken into bite sized pieces

When rice is cooked, combine with chicken, cheese, and corn in large mixing bowl

Add warm soup and stir until blended. sprinkle with salt and pepper to taste and serve