Wednesday, June 15, 2011

Nacho Chicken Casserole from Betty

This a good recipe for a weeknight when you don't have a lot of time to plan a big meal. It's very easy to make and you can bake the chicken while you're doing other things.


  • 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) Green Giant® Mexicorn® 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 
  1. Mix chicken, rice, tomatoes, soup, corn, chiles, taco seasoning and 1 cup of Cheddar cheese.
  2. Bake at 350 degrees for 60 minutes or until rice is tender.
  3. Top with tortilla chips and shredded cheese. Bake for 10 minutes.

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