Nacho Chicken Casserole
Recipe from Betty Crocker

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.


Nacho Chicken Casserole

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Servings: 5 servings (1 1/3 cups each)
Prep Time: 15 mins
Total Time: 1 hr 25 mins
Related Categories: Casseroles, Chicken Casseroles, Chicken Casseroles, Mexican Chicken Casserole, Mexican Chicken Casseroles, Mexican Chicken Casseroles

 
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Ingredients
  • 2  cups
    diced cooked chicken
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  • 1/2  cup
    uncooked instant white rice
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  • 1  can
    diced tomatoes, drained (14.5 ounces)
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  • 1  can
    condensed cream of chicken soup (10 3/4 ounces)
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  • 1  can
    Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
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  • 1  can
    Old El Paso® chopped green chiles, undrained (4.5 ounces)
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  • 1  teaspoon
    Old El Paso® taco seasoning mix (from 1-ounce package)
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  • 1 1/2  cups
    shredded Cheddar cheese (6 ounces)
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  • 1  cup
    broken tortilla chips
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Directions
1.
Heat oven to 350 degrees 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.
2.
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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Nutrition information
Per serving: Calories 500 (Calories from Fat 210); Total Fat 24g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 1530mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 7g); Protein 30g. Daily Values: Vitamin A 25%; Vitamin C 10%; Calcium 25%; Iron 20%. Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 2 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.
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