Monday, October 24, 2011

Nacho Chicken Casserole

I love nachos. They're just such a comfort food for me. So whenever a recipe has nachos in the title I want it immediately. I've been staring at this recipe for a long time debating what to do. I'm more of a beef nacho person, not chicken. But I decided to roll with it. And it was awesome .

Nacho Chicken Casserole-adapted from Betty Crocker
Total Time: 1 hour 25 minutes
Serves 5

  • 2 cups diced cooked chicken
  • 1/2 cup uncooked instant white rice
  • 1 can (14.5 ounce) diced tomatoes, drained
  • 1 can (10 3/4 ounce) cream of chicken soup
  • 1 can (11 ounces) Mexicorn
  • 1 can (4.5 ounces) diced green chiles
  • 1 teaspoon of taco seasoning
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup broken tortilla chips
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.

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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