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.