2 cups diced cooked chicken

1/2 cup uncooked instant white rice

1 can (14.5 oz) diced tomatoes, drained

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (11 oz) whole kernel corn with red and green peppers, undrained

1 can (4.5 oz) Old El Paso® chopped green chiles, undrained

1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)

1 1/2 cups shredded Cheddar cheese (6 oz) 1 cup broken tortilla chips

Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed. Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

I love my stepdaughter Kess who is eleven years old, but the kid drives me crazy when it comes to dinner. She constantly says, "Yeah, I don't like ______." After several frustrating evenings, I figured out that she loves casseroles (almost as much as cookies!). I had cooked chicken in the fridge so I made this very easy dish while holding a 31lb toddler in one arm.