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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I found this recipe in a popular cookbook. This recipe is very easy to follow. 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 |
Directions:
1. 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.
2. 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.
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