Nacho Chicken Casserole

By melanieroe

Prep Time: 15 min
Total Time: 1 hour 25 min
Makes: 5 servings (1 1/3 cups each)

Nutrition Information:
1 Serving: Calories 500 (Calories from Fat 210); Total Fat 24g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 1530mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 7g); Protein 30g Percent Daily Value*: Vitamin A 25%; Vitamin C 10%; Calcium 25%; Iron 20% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 2 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
• 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
• 1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1 cup broken tortilla chips

Details

Servings 5
Adapted from bettycrocker.com

Preparation

Step 1

1. 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.
2. 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.
High Altitude (3500-6500 ft): No change.

Substitution
Instead of the chicken, try 1 pound lean (at least 80%) ground beef, cooked and drained, in this recipe.

Holiday Inspirations
Make this recipe extra easy by stirring in one 9-ounce box of frozen diced cooked chicken breast.