Nacho Chicken Casserole

Recipe by Kim M.
READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked chicken, diced
  • 12
    cup instant rice, uncooked
  • 14 12
    ounces diced tomatoes, drained
  • 10 34
    ounces condensed cream of chicken soup
  • 11
    ounces mexicorn
  • 4 12
    ounces green chilies, chopped and undrained
  • 1
    teaspoon taco seasoning
  • 1 12
    cups cheddar cheese, shredded
  • 1
    cup tortilla chips, broken
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DIRECTIONS

  • 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.
  • 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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