2 Tbsp. KRAFT House Italian Dressing |
1/2 cup chopped onions |
1/4 cup chopped green or black olives |
2 cups chopped, cooked chicken |
1 can (14.75 oz.) cream-style corn |
1/4 lb. (4 oz.) VELVEETA Cheese, cut up |
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Heat dressing in skillet on medium-high heat. Add onions and olive slices; cook 10 minutes or until tender, stirring occasionally. Add chicken and corn; mix well. | Spoon into lightly greased 1 1/2-qt baking dish; top with the cheese. | Bake at 350 degrees for 20 minutes or until heated through. |
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CHEESY CHICKEN CORN CASSEROLE
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