Ingredients
-
2 cups cooked chicken, diced
-
1/2 cup instant rice, uncooked
-
14 1/2 ounces diced tomatoes, drained
-
10 3/4 ounces condensed cream of chicken soup
-
11 ounces mexicorn
-
4 1/2 ounces green chilies, chopped and undrained
-
1 teaspoon taco seasoning
-
1 1/2 cups cheddar cheese, shredded
-
1 cup tortilla chips, broken
Instructions
- Heat oven to 350 degrees. 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 and 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.