- 3 cups diced cooked chicken
- 2 cans (10 3/4 ounces each) cream of chicken soup
- 8 ounces sour cream
- 1 can (4 ounces) chopped green chile peppers
- 3 cups cooked rice
- 2 cups shredded Cheddar cheese
- 2 cups nacho cheese chips, crushed (Doritos)
Mix the chicken, soups, sour cream and green chiles together; set aside. Put the cooked rice into the bottom of a greased baking dish. Pour the chicken and soup mixture over the rice. Top the casserole with shredded cheese. Bake at 350° F for about 35 minutes, or until it is hot and has started bubbling. Add the crushed tortilla chips to the top and bake for an additional 5 minutes longer. Be careful not to burn chips. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 45 minutes
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