Nacho Chicken Casserole

(from Cheri7787’s recipe box)

Serves 5 people

Categories: Chicken

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

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. 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.

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