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Nacho Chicken Casserole

 108 Ratings
39 Comments
  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 5
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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.

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 (4.5 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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
210
% Daily Value
Total Fat
24g
37%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
90mg
29%
Sodium
1530mg
64%
Potassium
460mg
13%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
13%
Sugars
7g
Protein
30g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
20%
20%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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