Nacho Chicken Casserole
User Reviews
4.9
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
428 kcal
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Course
Main Course
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Cuisine
Mexican
Nacho Chicken Casserole
Description
Nacho Chicken Casserole blends diced cooked chicken with uncooked instant white rice, corn, drained diced tomatoes, and undrained green chiles all mixed with cream of chicken soup and taco seasoning. Spread in a baking dish and baked until the rice cooks through and the mixture is hot, it’s finished with shredded cheddar cheese and broken tortilla chips melted on top, adding a crispy texture contrast. The combination of creamy soup, seasoned chicken, and corn provides a hearty dish suitable for family dinners.
The casserole’s baked nature allows the flavors to meld and the rice to absorb the broth from the tomatoes and soup, resulting in a moist but not soggy dish. The topping of chips and cheese adds both crunch and savory richness to each serving.
Practically, this dish can be prepared ahead of time and refrigerated for up to two days before baking, which is helpful for planning meals. Leftovers can be kept sealed in the refrigerator for five to seven days. For a lower-carb variation, the recipe suggests substituting cauliflower rice and omitting the tortilla chips.
Ingredients
- 2 cups chicken diced into bite size pieces, cooked
- 1 cup instant white rice uncooked
- 1/2 cup water
- 1 can diced tomatoes (drained) 15 oz can
- 1 can cream of chicken soup (10 oz can)
- 1 cup corn frozen
- 1 can green chiles undrained, chopped
- 1 Tbsp taco seasoning mix
- 1 1/2 cups cheddar cheese shredded
- 1 cup tortilla chips broken
Instructions
- Preheat the oven to 350 degrees F and spray a 9x13 pan with cooking spray.
- In large bowl, stir together the chicken, rice, water, tomatoes, soup, corn, chiles, taco seasoning mix and 1/2 cup of the cheese until well mixed.
- Spread this mixture into the 9X13 pan.
- Cover and bake for 30-35 minutes or until rice is tender and mixture is heated through. Top with tortilla chips and the remaining cheese.
- Bake for 5 minutes or until the cheese on top is melted.
- Let sit for 10 minutes and then serve and enjoy!
Notes
- This casserole can be prepared in advance and refrigerated up to 1-2 days before baking.
- Leftovers should be stored in an airtight container and consumed within 5-7 days.
- For a keto-friendly version, replace instant rice with cauliflower rice and omit tortilla chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 428kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 858mg | 36% |
| Potassium | 448mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 284mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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