Cheesy Chicken and Corn Casserole

Cheesy Chicken and Corn Casserole 1 box yellow rice 1/2 cup margarine 1 can cream of chicken soup 1 - 2 cups shredded, cooked chicken 1 can corn (drained) 1 1/2 cups cheddar cheese Cook rice according to package directions. Add rice and all other ingredients, except for 1/2 cup of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.