SERVES 6    SERVING SIZE = 1 CUP

SEE THE * FOR ITEMS THAT MAY BE AVAILABLE AT ST. JOES
 
INGREDIENTS:

• * 1 large can chicken breast
• * 1 cup uncooked instant brown rice
• or 2 cups cooked regular brown rice
• * 1-14.5 oz. can diced tomatoes, drained and rinsed
• * 1-10.75 oz. can cream of chicken soup
• * 1-11 oz. can mexicorn, drained and rinsed
• * 1-4 oz. can green chiles, drained and rinsed
• * ½ cup water
• 1 tsp. taco seasoning
• 1½ cups shredded cheddar cheese
• * 1 cup broken tortilla chips

PREPARATION:

1. Heat oven to 350 °F.  Spray a 2-quart casserole pan with cooking spray or coat with butter or oil to prevent from sticking.  In a large bowl, stir chicken, rice, tomatoes, soup, corn, chiles, water, taco seasoning, and 1 cup of cheese until well mixed.  
2. Cover and bake about 1 hour or until mixture is heated through.  Top with tortilla chips.  Sprinkle with remaining ½ cup cheese.  
3. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.  

Enjoy!
By Jessica Schroeder, Dietetic Intern, UWGB