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Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nacho chicken casserole #mycookbook. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture.
Nacho chicken casserole #mycookbook is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Nacho chicken casserole #mycookbook is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook nacho chicken casserole #mycookbook using 10 ingredients and 3 steps. Here is how you can achieve that.
Active ingredients of Nacho chicken casserole
#mycookbook:
- Take 2 cups diced cooked chicken
- Get 1 cup uncooked instant white rice
- Make ready 1/2 cup water
- Make ready 1 can diced tomatoes, drained
- Get 1 can cream of chicken soup
- Prepare 1 cup frozen corn
- Prepare 1 can chopped green chiles, undrained (you could use a can of rotel)
- Prepare 1 tsp taco seasoning mix
- Take 1 1/2 cups shredded cheese
- Prepare 1 cup broken tortilla chips
Yesterday I made the recipe with the two cans of soup – and it wasn't as good! The gravy seems to impart more chicken flavor than does that second can of soup. Meanwhile, make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Pour chicken mixture over crushed chips into the baking dish.
How to Process 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.
Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Remove the chicken from the pot and set aside to cool. 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.
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