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.
cups diced cooked chicken
cup uncooked instant white rice
can (14.5 oz) diced tomatoes, drained
can (10 3/4 oz) condensed cream of chicken soup
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
cups shredded Cheddar cheese (6 oz)
cup broken tortilla chips
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.