Nacho Chicken Casserole
You will love this easy nacho chicken casserole recipe. With rice, chicken, salsa and cheese this baked nacho chicken casserole will satisfy your taste buds! Try this today! We love easy chicken casserole recipes.
- 2 cups cooked chicken diced into bite size pieces
- 1 cup instant white rice uncooked
- 1/2 cup water
- 1 can diced tomatoes (drained) 15 oz can
- 1 can cream of chicken soup (10 oz can)
- 1 cup frozen corn
- 1 can chopped green chiles (undrained)
- 1 Tbsp taco seasoning mix
- 1 1/2 cups cheddar cheese shredded
- 1 cup broken tortilla chips
Preheat the oven to 350 degrees F and spray a 9x13 pan with cooking spray.
In large bowl, stir together the chicken, rice, water, tomatoes, soup, corn, chiles, taco seasoning mix and 1/2 cup of the cheese until well mixed.
Spread this mixture into the 9X13 pan.
Cover and bake for 30-35 minutes or until rice is tender and mixture is heated through. Top with tortilla chips and the remaining cheese.
Bake for 5 minutes or until the cheese on top is melted.
Let sit for 10 minutes and then serve and enjoy!
*If you want to make a Keto Nacho Chicken Casserole, you can omit the tortilla chips and use cauliflower rice instead of instant rice!
*This casserole can be made ahead of time! Prepare the casserole as directed, cover and store in the refrigerator for 1-2 days until you are ready to bake. Then following the baking instructions as outlined in the recipe.
*Refrigerate the leftovers in an air tight container for up to 5-7 days.
Serving: 6g | Calories: 428kcal | Carbohydrates: 39g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 858mg | Potassium: 448mg | Fiber: 3g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 15mg | Calcium: 284mg | Iron: 4mg