Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, nacho chicken casserole #mycookbook. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture. How to Make Chicken Nacho Casserole.
Nacho chicken casserole #mycookbook is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Nacho chicken casserole #mycookbook is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have nacho chicken casserole #mycookbook using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Nacho chicken casserole
#mycookbook:
- Get 2 cups diced cooked chicken
- Make ready 1 cup uncooked instant white rice
- Prepare 1/2 cup water
- Prepare 1 can diced tomatoes, drained
- Make ready 1 can cream of chicken soup
- Take 1 cup frozen corn
- Prepare 1 can chopped green chiles, undrained (you could use a can of rotel)
- Prepare 1 tsp taco seasoning mix
- Prepare 1 1/2 cups shredded cheese
- Make ready 1 cup broken tortilla chips
Add remaining chips to chicken mixture. Heat the oil in a medium saucepan over medium heat. Add the chili powder, cumin, cayenne, bouillon cube and some salt and. Pour chicken mixture over crushed chips into the baking dish.
Steps to make Nacho chicken casserole
#mycookbook:
- 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.
- 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.
- 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 milk and bring to a simmer. Add the diced tomatoes, black beans, chili powder, cumin and garlic powder to the pan. Pour the chicken mixture into the baking dish. Sprinkle cheese on top and then top with the crushed tortilla chips. Yesterday I made the recipe with the two cans of soup – and it wasn't as good!
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