2 cups diced cooked chicken
½ cup uncooked instant rice
1 can(14.5oz) diced tomatoes, drained
1 can(10.75oz) condensed cream od chicken soup
1 can(11oz) Green Giant Mexicorn, whole kernel corn with red and green peppers, drained
1 can(4.5oz) Old el Paso chopped green chiles(undrained)
1tsp Old el Paso taco seasoning mix(from 1.25oz envelope)
1 ½ cup shredded cheddar cheese
1 cup broken tortilla chips
Preheat oven to 350°.
Spray a 2qt casserole with cooking spray. In the casserole, stir together the chicken, rice, tomatoes, soup, corn, chiles, taco seasoning, and 1 cup of cheese.
Cover and bake about an hour or util the rice is tender and the mixture is heated through. Top with tortilla chips and sprinkle with the remaining cheddar cheese. Bake about 10 minutes longer or until the filling is bubbly and the cheese has melted.