NACHO CHICKEN CASSEROLE

Nacho Chicken Casserole image

From Betty's Soul Food Collection... Hey! "Throw down" that leftover chicken to make a one-dish taco casserole. Family and friends will think you're the latest celebrity chef.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 5

Number Of Ingredients 9

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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) 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

Steps:

Heat oven to 350°F. 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.

Nutrition Facts : Calories 500, Carbohydrate 41 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1530 mg, Sugar 7 g, TransFat 1/2 g