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“Ready to bake in 15 min. for a weeknight meal. I think casserole leftovers always taste better, so I like to bake the day before serving to give flavors time to meld together.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 3 cups chopped cooked chicken
  • 1 cup instant rice, uncooked
  • 1 (14 ounce) can cream of chicken soup
  • 1 (14 ounce) candiced tomatoes and green chilies, undrained
  • 1 tablespoon taco seasoning
  • 2 tablespoons milk
  • 2 cups shredded cheddar cheese, divided use
  • 12 cup crushed tortilla chips

Directions

  1. Preheat oven to 350 degrees.
  2. Combine chicken, rice, soup, tomatoes & chilies, taco seasoning, milk, and 1/2 of the cheese.
  3. Pour into a lightly greased 9x9 inch baking dish.
  4. Cover; bake for 30 minute.
  5. Top casserole with the crushed chips and the remaining cheese.
  6. Bake 5-10 min until melted.

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