Saturday, June 30, 2012

Diabetic Menu: Nacho chicken Casserole

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Sue Mallick with Food City presents a fresh recipe for nacho chicken casserole at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Ingredients: 2 cups diced cooked chicken; 1/2 cup uncooked instant rice; 1 can diced tomatoes; 1 can cream of chicken soup; 1 can whole kernel corn with red and green peppers; 1 tsp taco seasoning; 1 1/4 cups shredded reduced fat cheddar cheese; 1 cup tortilla chips Heat oven to 350, spary a 2 qt cooking casserole with cooking spray, stir in chicken, rice, tomatoes, soup, corn, taco seasoning, and 1 cup of cheese until well mixed. Cover and bake 1 hour or until rice is tender and mix is heated through. Top with tortilla chips and remaining cheese. Bake 10 minutes until cheese is melted.
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