Nacho Chicken Casserole
Ingredients
2 cups diced cooked chicken
1/2 cup uncooked instant white rice
1 can (14.5 oz) diced tomatoes, drained
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (11 oz) Mexicorn whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 teaspoon taco seasoning mix (from 1-oz package)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup broken tortilla chips
Directions
Heat oven to 350ºF. 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; 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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