Fiesta Chicken and Rice Casserole

If you have looked at some of my other recipes, you know I am a lover of comfort food. I noticed the fiesta nacho canned soup one day in the grocery store and started to imagine what dish I could center around the soup. This is the result! Enjoy!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  cups rice, cooked
• 2  lbs boneless skinless chicken breasts, cubed
• 2 (10 3/4ounce) cans  campbells  Fiesta nacho cheese soup
• 1  cup milk
• 1 (1 ounce) packet  taco seasoning
• 1 (14 1/2ounce) can diced tomatoes
• 2⁄3 cup water
• 1  small onion, diced
• 2  cups  shredded  taco blend cheese, divided
• 2  cups  shredded sharp cheddar cheese, divided
• 1⁄2 cup  nacho cheese flavor Doritos, crushed (optional)

Directions

1. Preheat oven to 350 degrees.
2. Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
3. Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
4. Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
5. Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
6. Garnish top of casserole with crushed Doritos (optional).