Cheesy Chicken and Rice Casserole

16 oz. bag frozen corn
1 1/2 cups uncooked rice
2 cups cheese
2 cups cooked chicken breast, cubed
1 cup onion, chopped
1 T. sugar
2 tsp. kosher salt
2 tsp. paprika
2 tsp. chili powder
2 cups milk
1/2 cup water

Put rice, corn, cheese, chicken and onions in large bowl and mix together. Combine sugar, salt and chili powder. Freeze in ziplock bag.

To serve: Defrost overnight in fridge. Preheat oven to 325 degrees. Spray 9x13 pan with cooking spray. Dump contents of ziplock bag into dish, pour milk and water over and sprinkle with paprika (if desired). Bake, covered with foil for 1 1/2 hours or until cheese begins to bubble. Remove foil, and stir to combine ingredients. Cover again and bake for 20-30 minutes until all liquid is absorbed and rice is tender. 6 servings.

recipe from Dream Dinners Cookbook