I mentioned on my monthly menu that we would be having Spanish Rice Bake, but my own variation, for no other reason than when I went to make it the first time, well….you’ll see 
I have NO DOUBT that Heather‘s recipe is really awesome, but here’s how I ended up doing it (explanation in italics).
1 pkg. Spanish Rice mix
1 can corn, drained
1 cup salsa (we don’t like chunks of tomato, but salsa, Zach loves and I can tolerate)
cubed, cooked chicken
1 cup plain yogurt (we were out of sour cream)
shredded cheddar cheese
Prepare rice/vermicelli as directed.
Combine with other ingredients, including half of the cheese.
Sprinkle the rest of the cheese over the top, in a casserole dish.
Bake at 350 F until melted and bubbly. (usually 30 min)
I was a tad skeptical of the changes, but it came out AMAZING! Zach asked me to re-make it and said it would be fine either way, but I’m too scared to try something different, so, I re-made it this way again today
This is probably one of the best meals I’ve made! SO yummy!
