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I used 2 chicken breasts - apprrox. 3 cups chicken cut-up, 1 can of whole kernel corn, 1/4 bag frozen pepper onion stir-fry, whole package of Taco seasoning and Mexican Blend cheese. Was out of the other rice so substituted 2 individual serving mirco wave cooked rice. This made about 50% more than recipes states.<br/>Flavor is excellent, Be sure nachos are not in big pieces. You could alter this to taste -it's a great base recipe.

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bonnie-one March 24, 2014

made a lowfat version of this: using brown rice, lowfat low sodium soup, 2% fat mexican cheese blend, and less tortilla chips. It was pretty good- though I felt like a little more spice/ taco seasoning would have helped the flavor. I ended up putting nonfat sourcream mixed with taco powder on top for more flavor.

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Nimita Patel February 08, 2010

I had to hurry and get this in the oven before I went to pick up kids. The prep time only took me 5 mins and that is with grating the cheese. I also used a full packet of taco seasoning. I'm glad I did that way it had more flavor. I'll make this one again! Made for *Zaar Cookbook Tag 2009* game

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Charlotte J October 20, 2009

Very very tasty and we really loved it! I used Mexican blend cheese instead of Cheddar and used regular whole wheat rice instead of instant. We will make this again because Mexican is one of our favorites and it had a Mexican flair to it! Tony

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tonythurston51 January 17, 2009
Nacho Chicken Casserole