Nacho Chicken Casserole

By amberwherley

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
Preparation time 15mins
Cooking time 100mins
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.