1 pkg. yellow rice
1 can Mexicana corn
1 can cream of chicken soup
1/2 stick butter
1 c. shredded sharp Cheddar cheese

Cook yellow rice according to directions on package. When rice is done, add butter, corn (with liquid from can included), and soup. Pour into casserole dish. Bake, uncovered, at 350 degrees until done, approximately 20 minutes. Sprinkle cheese on top and return to oven to melt. Serves 8.