Nacho Chicken Casserole

2 cups Diced Cooked Chicken

½ cup Uncooked Instant Rice

1 can (10¾ oz.) Condensed Cream of Chicken Soup

1 can (11 oz.) Mexicorn, whole kernel corn with red and green peppers, undrained

1 tsp. Taco Seasoning Mix

1 ¼ cups Shredded Cheddar Cheese

1 cup Tortilla Chips

Heat oven to 350°. Spray 2 quart casserole with cooking spray. In casserole dish, stir chicken, rice, tomatoes, soup, corn, taco seasoning mix and 1 cup of the cheese until well mixed. Cover and bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining ¼ cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

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