Chicken Nacho Casserole

• 2 cups Diced Raw Chicken
• 2 cups Uncooked Instant Rice
• 1 can Rotel (tomatoes And Chilis) With Liquid
• 1 can Diced Chilis - Small Can - Optional
• 1 can Reduced Fat Cream Of Chicken Soup
• 1 can Corn With Liquid
• 1 Tablespoon Taco Seasoning
• 1/2 cups Water
• 1- 1/4 cup Shredded Cheddar Cheese, Divided
• 1- 1/2 cup Crushed Tortilla Chips

1. Heat oven to 350 degrees.
2. Spray 2-quart casserole (I use a 9x13 glass pan) with cooking spray.
3. In it, stir chicken, rice, Rotel, chilis, soup, corn, taco seasoning, water and 3/4 cup of the cheese until well mixed.
4. Top with tortilla chips.
5. Cover with tinfoil and bake about 45 minutes to 1 hour or until rice is tender and mixture is heated through.
6. Uncover and sprinkle remaining cheese on top of tortilla chips.
7. Bake uncovered for 5 to 10 minutes or until cheese is melted.
8. We like to top it with some light sour cream.

chicken, rice, tomatoes, cream of chicken soup, liquid, water, cheddar cheese, tortilla chips

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