Nacho Chicken Casserole

Tired of the same old chicken?  I am always loking for something to change up my chicken.  Here is a recipe from Betty Crocker I am definitely going to try.

 

 

 

Nacho Chicken Casserole

 

 

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

 

 

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.

 

 

1 Serving

Calories 500  ( Calories from Fat 210)

Total Fat 24g
Saturated Fat 10g
Trans Fat 1/2g                                   

Cholesterol 90mg

Sodium 1530mg

Total Carbohydrate 41g
Sugars 7g
Protein 30g

 

% 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:

3

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