3 cups (420 g) chopped cooked chicken
1 (14 oz., 397 g) package frozen broccoli florets
2 cups cooked rice
11/2 cups (263 g) frozen corn
1 (14 oz., 397 g) can black beans, drained and rinsed
1 (10 3/4 oz. 305 g) can condensed cream of chicken soup
1 (10 3/4oz., 305 g) can condensed fiesta nacho cheese soup
1(10 oz., 283 g) can diced tomatoes and green chilies
1/2 cup (120 ml) milk
1 cup (100 g) lightly crushed tortilla chips
1 cup (100 g) shredded cheddar cheese
Heat oven to 350° F (177° C). Lightly grease a 13 x 9 baking dish. Arrange chicken in an even layer over the bottom. Top with rice, corn and beans.
In a medium bowl, combine cream of chicken soup, nacho cheese soup, tomatoes and chilies and milk. Pour evenly into casserole dish.
Sprinkle top with chips and cheese. Bake for 35 minutes, until golden and bubbling.