NACHO CHICKEN CASSEROLE

NACHO CHICKEN CASSEROLE 2 cups diced cooked chicken ½ cup uncooked instant white rice 1 can diced tomatoes, drained 1 can cream of chicken soup 1 can corn, undrained (you could substitute with frozen) 1 can chopped green chiles, undrained (you could use a can of rotel) 1 tsp taco seasoning mix 1½ cups shredded cheese 1 cup broken tortilla chips Heat oven to 350 degrees. Spray 9x 13 pan with cooking spray. In casserole dish, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup cheese until well mixed. Cover and bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips and remaining cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.