4 cups cooked rice
1 1/2 lbs. chicken breast, seasoned, cooked and shredded
2 10-ounce cans cream of chicken soup
1 10-ounce can Rotel
1 ½ cups frozen corn
3 cups shredded Colby-jack cheese
Preheat oven to 3500.
Combine chicken, soup, Rotel, corn and 1 1/2 cups cheese in a large bowl.
Spread rice in the bottom of a 9X13” casserole dish.
Spread chicken mixture over rice and top with remaining cheese.
Bake 25-30 minutes until hot and bubbly. Serve with tortilla chips.