Sante Fe Chicken and Potato Casserole #5FIX

• 3 cups frozen diced potatoes, thawed
• 1 12 cups chopped rotisserie-cooked chicken
• 1 12 cups pico de gallo
• 1 12 cups shredded cheddar cheese
• 34 cup frozen corn, thawed
• 34 cup shredded iceberg lettuce leaf
• 12 cup chopped tomato
• 1 small avocado, peeled and pitted and chopped

1. Heat oven to 400F In a 2 quart baking dish, combine potatoes, chicken, pico de gallo, 1 cup cheese and corn; mix well.
2. Spread mixture evenly in dish.
3. Cover with lid or foil.
4. Bake for 25 to 35 minutes or until hot and bubbly.
5. Top with remaining cheese.
6. Bake, uncovered, 5 minutes or until cheese melts.
7. Let rest 10 minutes.
8. Top with lettuce, tomatoes and avocados.
9. Serves 4.

potatoes, chicken, pico de gallo, cheddar cheese, frozen corn, shredded iceberg lettuce leaf, tomato, avocado

Taken from www.food.com/recipe/sante-fe-chicken-and-potato-casserole-5fix-496571 (may not work)