Nacho Chicken Casserole

Nacho Chicken Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups diced cooked chicken

  • ½

    cup uncooked instant white rice

  • 1

    can (14.5 oz) diced tomatoes, drained

  • 1

    can (10¾ 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)

  • cups shredded Cheddar cheese (6 oz)

  • 1

    cup broken tortilla chips

Directions

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.


Nutrition

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