Alter the flavor of this dish by using pork loin pieces instead of chicken.
Nacho Chicken Casserole
Prep Time: 15 Minutes Start to Finish: 1 Hour 25 Minutes Servings: 5
2 cups diced cooked chicken V6 cup uncooked instant rice 1 can (14.5 oz) diced tomatoes, drained 1 can (10% oz) condensed reduced-fat reduced-
sodium cream of chicken soup 1 can (11 oz) Green Giant" whole kernel corn with red and green peppers, undrained 1 teaspoon Old El Paso' taco seasoning mix (from 1.25-oz package) 1 % cups shredded reduced-fat Cheddar cheese (5 oz) 1 cup tortilla chips
1. Heat oven to 350T. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, 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 V* cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.
Nutrition Information Per Serving:
1 SERVING: Calories 330 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g; Trans Fat Og); Cholesterol 55mg; Sodium 950mg; Total Carbohydrate 34g (Dietary Fiber 2g: Sugars 6g); Protein 28g % Dally Value: Vitamin A 4%; Vitamin C 8%; Calcium 25%; Iron 15% Exchanges: 2 Starch. 3 Lean Meat choices
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