Ingredients:

• 5 MountainKing® Butter Gold Potatoes cut into ½” cubes
• 2 cups chucked corn
• 1 10 oz. can of Rotel
• ¼ block Velveeta cheese, cubed
• 2 tbs. olive oil
• 1 lb. of chicken breast, cubed
• salt and pepper
  

Directions:

1. Toss the chicken with salt and pepper. In a frying pan, heat up the oil and place the chicken in the pan and cook until tender. Boil potatoes for about 10-12 minutes or until tender.
2. Drain the potatoes and place them in a large mixing bowl with shucked corn and the Rotel. Mix well.
   Season with salt and pepper to taste.
3. Place the mixture in a casserole baking pan. Sprinkle the chicken and cheese over the potato mixture. Place in oven at 350 degrees until cheese is melted and bubbly.
4. Serve immediately.
   
   Yield: 4 servings