Nacho Chicken Casserole

Submitted by Pat Vaughn

Nacho Chicken Casserole


  • 2 cups chicken cooked and diced
  • 1/2 cup uncooked rice
  • 1 (14.5 oz.) can diced tomatoes drained
  • 1 (10.75 oz.) can condensed reduced-fat reduced-sodium cream of chicken soup
  • 1 (11 oz.) can whole kernel corn with red and green peppers undrained
  • 1 tsp. taco seasoning
  • 1 1/4 cups shredded reduced-fat Cheddar cheese
  • 1 cup tortilla chips


  • Heat oven to 350 degrees. Spray a 2 quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, taco seasoning, and 1 cup cheese until well mixed. Cover and bake for about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/4 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.