I am so thankful for this corn chip casserole because it is amazingly kid-friendly. My little ones love it! In fact, I let the kids help me make this masterpiece. it’s very easy to put together and kids adore helping in the kitchen. As a homeschooling family, we incorporate cooking into our math lessons. Lots of measuring going on up in this kitchen. So, the kiddos had fun eating something that they helped make.
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 are 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 Elena Michelle for this great photo.