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Prep 15min
Total1hr25min
Servings5
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Ingredients
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) whole kernel corn with red and green peppers, undrained
1
can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
1
teaspoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1 1/2
cups shredded Cheddar cheese (6 oz)
1
cup broken tortilla chips
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Steps
1
Heat oven to 350°F. 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.
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Instead of the chicken, you can try using 1 pound ground beef (at least 80% lean), cooked and drained.
Want to make this nacho casserole recipe even easier? Stir in 2 cups of frozen diced cooked chicken breast.
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