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Nacho Chicken Casserole

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“I found this recipe in a popular cookbook. This recipe is very easy to follow.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked chicken, diced
  • 12 cup instant rice, uncooked
  • 14 12 ounces diced tomatoes, drained
  • 10 34 ounces condensed cream of chicken soup
  • 11 ounces mexicorn
  • 4 12 ounces green chilies, chopped and undrained
  • 1 teaspoon taco seasoning
  • 1 12 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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