Nacho chicken casserole #mycookbook

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, nacho chicken casserole #mycookbook. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Nacho chicken casserole #mycookbook is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Nacho chicken casserole #mycookbook is something that I have loved my whole life. They’re nice and they look fantastic.

In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture. Chop and season chicken, then cook over medium-high in olive oil until browned. Stir together until melted and mixed.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook nacho chicken casserole #mycookbook using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Nacho chicken casserole

#mycookbook:

  1. Make ready 2 cups diced cooked chicken
  2. Get 1 cup uncooked instant white rice
  3. Make ready 1⁄2 cup water
  4. Take 1 can diced tomatoes, drained
  5. Take 1 can cream of chicken soup
  6. Prepare 1 cup frozen corn
  7. Get 1 can chopped green chiles, undrained (you could use a can of rotel)
  8. Make ready 1 tsp taco seasoning mix
  9. Prepare 1 1⁄2 cups shredded cheese
  10. Make ready 1 cup broken tortilla chips

You can start with the chicken. Tip the jar of salsa and the beans with their juice into a pan. Stir in the chicken and coriander, then heat until bubbling. Add remaining chips to chicken mixture.

Instructions to make Nacho chicken casserole

#mycookbook:

  1. Heat oven to 350 degrees. - Spray a 9 x 13 baking dish or casserole dish with nonstick spray. - In casserole dish, stir chicken mixture, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup Mexican blend cheese until well mixed. Add salt and pepper to taste.
  2. Cover and bake about 30 minutes or until rice is tender and mixture is heated through and cheese is melted. - Top with tortilla chips and sprinkle remaining cheese. - Bake about 10 minutes longer uncovered or until filling is bubbly and cheese is melted.
  3. Notes- I like to add a little sour cream to each serving. Because I made a lot, I made this in the ninja foodie, I used a full bag of corn and more chicken, and rice, so I knew a baking dish was to small. In some of the recipe you can see I added more, but that is the written original recipe.add more if you want too and use two baking dishes lol. You do you.

Stir in the chicken and coriander, then heat until bubbling. Add remaining chips to chicken mixture. Serve with sliced jalapenos and diced tomatoes if desired. Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.

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