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
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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