This casserole came about like most casseroles do- on accident. I was throwing together supper and decided I'd give what I had on hand a little south of the border twist by adding in my homemade taco seasoning and canned nacho cheese. That was delish, but then I decided I'd add some bacon. Why? Because bacon makes everything taste better. I bend my never use canned chicken rule for this recipe as well. Don't judge me, heifers. This is a winner at potlucks. I always leave with an empty dish.
This freezes well covered for up to two months. Just don't add the cheese and chips to the top until you're ready to bake it.
Sometimes, I add a small can of chile peppers and black beans.
This feeds my family of five with enough leftovers for lunch the next day.
one 12 ounce can of chunk chicken breast, drained
one 14 ounce can of petite diced tomatoes
one 15 ounce can nacho cheese*
2 teaspoons taco seasoning
4 cups cooked rice
one 15 ounce can chicken broth
add enough water to the broth to make four cups
1/2 pound cooked bacon
1 minced bell pepper
1 minced onion
2 cloves minced garlic
1 cup milk
2 cups shredded cheese
3 handfuls of crushed tortilla chips
*You can find this in the ethnic food section of your grocery store. You may be tempted to use the cheese soup stuff. Don't. It doesn't taste nearly as faboo as this.
Preheat oven to 350 degrees.
Prepare rice in chicken broth and water. (Bring broth and water to a boil, add rice, and cook on low heat covered for 20 minutes.)
Meanwhile, fry bacon and drain. Crumble into small pieces. Saute onion, pepper, and garlic in bacon grease. Veggies cooked in bacon grease are the bomb, yo.
In a 13X9 glass casserole dish, mix together chicken, tomatoes. nacho cheese, and taco seasoning. Add rice and mix well. Add crumbled bacon and veggies. Mix well. Add milk and egg mixture. Mix well.
Top with shredded cheese and crushed tortilla chips. Bake for 45 minutes.
I serve this beside a bed of lettuce topped with pico de gallo and sour cream and some tortilla chips.