Mexican Chicken & Rice Casserole

• 2 cups Cooked White Rice
• 1 can (10 Oz. Can) Cream Of Chicken Soup
• 1/2 cups Mayonnaise
• 2 Tablespoons Taco Seasoning
• 1 pinch Salt And Pepper, Or To Taste
• 1 Tablespoon Lime Juice
• 2 cups Cooked, Shredded Chicken
• 1 cup Crushed Tortilla Chips

1. Preheat oven to 350 degrees F. Combine rice, soup, mayonnaise, taco seasoning, salt and pepper, and lime juice.
2. Stir in chicken until completely combined.
3. Pour into a baking dish.
4. Top with crushed tortilla chips; spray lightly with butter (just enough to make the chips get crunchier when they cook).
5. Bake for 30 minutes, or until heated through.
6. Serve with salsa, sour cream, and fresh chopped cilantro, if preferred.

cream of chicken soup, mayonnaise, salt, lime juice, chicken, tortilla chips

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-rice-casserole/ (may not work)