| 2 | cups diced cooked chicken |
| 1/2 | cup uncooked instant white rice |
| 1 | can (14.5 oz) diced tomatoes, drained |
| 1 | can (10 3/4 oz) condensed cream of chicken soup |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, undrained |
| 1 | teaspoon Old El Paso® taco seasoning mix (from 1-oz package) |
| 1 1/2 | cups shredded Cheddar cheese (6 oz) |
| 1 | cup broken tortilla chips |
| 1. | Heat oven to 350ºF. 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. |
| No change. |
|
| Instead of the chicken, try 1 pound lean (at least 80%) ground beef, cooked and drained, in this recipe. |
|
| Make this recipe extra easy by stirring in one 9-ounce box of frozen diced cooked chicken breast. |
Nutrition Information:
500 ( 210); 24g ( 10g, 1/2g); 90mg; 1530mg; 41g ( 3g, 7g); 30g 25%; 10%; 25%; 20% 2 ; 1/2 ; 0 ; 3 1/2 ; 2 1/2 3