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
Preparation
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.
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.
