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Send a Meal BlogThursday, October 07 2010
Ingredients
2 cups diced cooked chicken
1/2 cup uncooked instant white rice
1 can diced tomatoes, drained (14.5 ounces)
1 can condensed cream of chicken soup (10 3/4 ounces)
1 can Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)
1 teaspoon Old El Paso® taco seasoning mix (from 1-ounce package)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup broken tortilla chips
Directions
1. Heat oven to 350 degrees F. 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; 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.
Tip:
High Altitude (3500-6500 ft): No change. Nutrition Facts
Calories 500 (Calories from Fat 210); Total Fat 24g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 1530mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 7g); Protein 30g. Daily Values: Vitamin A 25%; Vitamin C 10%; Calcium 25%; Iron 20%. Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 2 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet       Comments:
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