Nacho Chicken Casserole

READY IN: 1hr 20mins
Recipe by Kim M.

I found this recipe in a popular cookbook. This recipe is very easy to follow.

Top Review by bonnie-one

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.

Ingredients Nutrition

  • 473.18 ml cooked chicken, diced
  • 118.29 ml instant rice, uncooked
  • 411.06 g diced tomatoes, drained
  • 304.75 g condensed cream of chicken soup
  • 311.84 g mexicorn
  • 127.57 g green chilies, chopped and undrained
  • 4.92 ml taco seasoning
  • 354.88 ml cheddar cheese, shredded
  • 236.59 ml tortilla chips, broken


  1. Heat oven to 350 degrees. Spray 2 quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
  2. Cover and bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

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