Mexican Chicken Casserole

Using left-over chicken, you can have dinner on the table in less than 30 minutes. We usually top our servings with sour cream and chopped onions for a little crunch.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄4 cup  minced onion
• 1 (10 1/4ounce) can  cream of chicken soup
• 1  cup water
• 1 (1 1/4ounce) package  chili seasoning mix, powder
• 2  cups  cooked chicken, diced
• 1 1⁄3 cups  instant rice, uncooked
• 1⁄4 cup green peppers or 1⁄4 cup  red pepper, chopped
• 1 1⁄4 cups tortilla chips, crushed divided
• 1 1⁄3 cups cheddar cheese, grated

Directions

1. Preheat oven to 350 degrees. Spray 9x13-inch glass baking dish with cooking spray.
2. Combine onion, water, soup, chili powder mix, pre-cooked chicken, cumin, uncooked rice, and peppers in pan and cook approximately 10-15 minutes on low heat until rice is tender.
3. Line prepared baking dish with 1 cup crushed tortilla chips. Pour in chicken mixture. Top with cheese and remaining 1/4 cup of tortilla chips.
4. Bake 10-15 minutes until cheese is melted and golden brown.