Nacho Chicken Casserole

• 2 cups cooked chicken, diced
• 1/2 cup instant rice, uncooked
• 14 1/2 ounces diced tomatoes, drained
• 10 3/4 ounces condensed cream of chicken soup
• 11 ounces mexicorn
• 4 1/2 ounces green chilies, chopped and undrained
• 1 teaspoon taco seasoning
• 1 1/2 cups cheddar cheese, shredded
• 1 cup tortilla chips, broken

1. Heat oven to 350 degrees. 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 and 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.

chicken, instant rice, tomatoes, condensed cream, mexicorn, green chilies, taco, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/nacho-chicken-casserole-255559 (may not work)