I am so thankful for this corn chip casserole because it is amazingly kid-friendly. My little ones love it!
Check out what my pals over at Mr. Recipe had to say about this awesome recipe:
“Corn chips aren’t just for snacking! Proof positive of that is how they add tasty crunch as the topper for our homestyle Corn Chip Chicken Casserole. This one goes together quick and tastes like you fussed all day!”
Nope, they are not! Although corn chips go insanely well with bean dip, dontcha think?
Ingredients
2 cups diced cooked Tyson chicken
1 cup cooked Uncle Ben’s white rice
1 (14-1/2-ounce) can Hunt’s diced tomatoes, drained
1 (10-3/4-ounce) can Campbell’s condensed cream of chicken soup
1 cup Green Giant frozen corn
1 (4.5-ounce) can chopped green chilies, undrained
2 teaspoons Ortega taco seasoning mix
1 1/2 cups Kraft shredded Cheddar cheese, divided
1 cup Frito corn chips, coarsely broken
Instructions
Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
In a large bowl, combine all ingredients except corn chips and 1/2 cup cheese; mix well. Spoon into prepared baking dish. Sprinkle corn chips over top.
Bake 30 to 35 minutes. Sprinkle with remaining 1/2 cup cheese and bake 5 additional minutes, or until bubbly and cheese is melted.
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Quick Tip: Serve this tasty casserole up with a side salad and a slice of buttered bread for a complete meal.
Thank you to Mr. Food for this great recipe
