This recipe from Betty Crocker caught my eye because not only did I want to use up the remnants of a rotisserie chicken sitting in the fridge but I thought this was a good camping recipe that would appeal to appetites of all ages. Except for the cheese, if you use canned chicken you don't even have to refrigerate the ingredients, better yet, if you're a vegetarian leave out the chicken and substitute a can of drained black beans. Mix the filling right in your dutch oven if you want to make clean up that much easier. I baked this in my 10 inch dutch oven with 10 coals in a ring around the bottom and 18-20 on the lid. After 35 minutes the casserole was bubbling away, the rice was tender and ready for the nacho topping. To give it even more of a bite, sprinkle some pickled jalapenos over the top. A cross between crunchy, cheesy nachos and a comforting chicken casserole, it's bound to be a hit at home or at your next dutch oven gathering.
Nacho Chicken Casserole
2 cups diced cooked chicken
1/2 cup uncooked instant (Minute) white rice
1 14.5 oz. can diced tomatoes, drained
1 10 3/4 oz. condensed cream of chicken soup
1 11 oz. can Mexican whole kernel corn with red and green peppers, undrained
1 4.5 oz. can chopped green chilies, undrained
1 tsp taco seasoning mix OR chili powder
2 cups broken tortilla chips
1 1/2 cups shredded Cheddar cheese
Lightly oil or spray dutch oven.
In large bowl or dutch oven stir chicken, rice, tomatoes, soup, corn, chilies, taco seasoning and 1 cup of cheese until well mixed.
Bake at 350 degrees for 35-40 minutes or until filling is bubbly and rice is tender.
Top with tortilla chips; sprinkle with remaining 1/2 cup cheese.
Cover and bake about 10 minutes longer or until cheese has melted.
Makes 4-5 servings.
|Mix ingredients in dutch oven|