Nacho Mama Casserole (Version II)

This original recipe was from my friend and coworker Susan. I changed it up a little and just wanted to share it!!

Ingredients:

• 4 boneless skinless chicken breasts (boiled and shredded)
• 1 can ranch style beans
• 1 can diced tomatoes w/green chilies
• 1 can Rico’s Nacho Cheese (add water to thin it out a little. Start with ½ cup of water and thin out to semi thin constancy, but not too thin. Warm it up so it will blend better.)
• 2-3 cups crushed tortilla chips
• 2 packages Lipton Spanish Rice (make according to package. It will yield 4 cups)
• 6-8 slices pepper jack sliced cheese

 In a casserole dish layer all the ingredients. To make clean up easier, put down a layer of tin foil first. You will be making about three layers, so divide the ingredients accordingly. Start with the rice, then add beans, tomatoes, chicken, tortilla chips, and then the nacho cheese and repeat until you are finished. Top with the 6 slices of pepper jack cheese. Bake at 400 degrees for 20 minutes.