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Nacho Chicken Casserole

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.

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( 100 Ratings)

100 Ratings

5 Stars 41%

4 Stars 32%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 31 )

7d76504c-2e37-446b-898d-068828af18ac

Prep Time 15 min
Total Time 1 hr 25 min
Servings 5

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) Green Giant® SteamCrisp® 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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 210),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 90mg; 90%;
Sodium: 1530mg; 1530%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 31 Reviews View All

Posted 10/16/2012 2:35:46 PM REPORT ABUSE lorasmiles said:

Rating:

What a family hit! My husband and 4-year-old son loved it. Made it as written the first time. Next time, will make two adjustments. First, crushed tomatoes instead of diced (husband hates chunks of tomato and picked every single one out). Next, will add 1 T. instead of 1 t. of taco seasoning. I thought it was just a little bit bland. May even add a dash of red pepper.

This reply was: Helpful Inspiring

Posted 9/19/2012 10:38:03 AM REPORT ABUSE grannygocook said:

Rating:

I make this all the time with some adjustments. I add about 3/4 cup velveeta, cubed to the soup and heat to melt. I also use Rotel tomatoes with green chilis instead of just diced tomatoes, black beans (drained) in place of corn, increase rice to 1 cup, and use the whole pkg of taco seasoning. My 10 year old grandson just loves this!! :)

This reply was: Helpful Inspiring

Posted 10/18/2011 8:43:23 AM REPORT ABUSE bsmith60 said:

Rating:

OMG!!! Awesome!! However, I used more cheese and I could not find mexicorn so I just bought frozen corn and a bag of frozen green and red peppers, filled the diced tomato can with corn then half with the peppers and put it in. I never drained the tomatos due to no water with corn. I also served it with crushed chips over the tops! So easy and a must try!!! YUMMY!! =0)

This reply was: Helpful Inspiring