Chicken Taco Casserole

Name: Chicken Taco Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 chicken breasts (cooked and chopped); 1 sweet bell pepper (small chopped); 2 cups instant white rice (not cooked); 2 cups College Inn chicken broth ((or 16 ounces)); 1 packet taco seasoning; 2 tablespoons small chopped cilantro (plus more for garnish); 1 can sweet yellow corn (approximately 2 cups if using fresh or frozen); 3 cups shredded Mexican blend cheese (divided into 2 cups and 1 cup); 1 cup smashed yellow corn tortilla chips or taco shells

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

chicken taco casserole

Ingredients

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2 chicken breasts (cooked and chopped)1 sweet bell pepper (small chopped)2 cups instant white rice (not cooked)2 cups College Inn chicken broth ((or 16 ounces))1 packet taco seasoning2 tablespoons small chopped cilantro (plus more for garnish)1 can sweet yellow corn (approximately 2 cups if using fresh or frozen)3 cups shredded Mexican blend cheese (divided into 2 cups and 1 cup)1 cup smashed yellow corn tortilla chips or taco shells

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Instructions

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Step 1

In a large bowl, combine all ingredients except tortilla chips and 1 cup reserved shredded cheese.

Step 2

Mix well, then press into a 9x13 casserole dish.

Step 3

Top with remaining shredded cheese, then tortilla chips.

Step 4

Cover tightly and bake at 375 degrees for 30 - 40 minutes. Remove foil and broil on center rack for 2 - 3 minutes (watching closely) until chips are lightly browned.

Step 5

Enjoy!