Easy Taco Chicken Casserole

I love to cook, but a lot of times, I don't like the time it takes to prepare meals from scratch.  So when I buy items like chicken and hamburg, I will always wait until they are at a rock bottom price, then purchase somewhere around 40 - 50 lbs of it, prepare ALL of it in multiple dishes, which normally takes my husband and myself 2 days to do so, and freeze it.

By doing this we shave about 50% - 80% off the dinner time prep work.  I love this! 

I am also one that gets sick and tired of making the same thing over and over again.  The other night, we decided to improvise, and start throwing some thing together, according to what we had in our stockpile. 

This dish, was so incredible, that it has now made it to our family recipe box.  (Our family recipe box, contains, only recipes that we have come up with, and nothing from a recipe we found.)

Ingredients:

~ 1 cup of cooked, broken up chicken per person
~ 1 cup instant white rice per person
~ 1 package of Taco Seasoning
~ Water (depends on the amount of Rice you are making, refer to back of box for water amount)
~ Shredded Cheddar Cheese ( Amount varies depending on taste)
~ Crushed Tortilla Chips

Place water into pan, and add Taco seasoning, stir until taco seasoning is blended.  Once water comes to a boil, add rice, turn off stove, and wait for rice to soften.  Once softened, place chicken into pan, and mix well. 

Transfer chicken and rice mixture into casserole dish, top with crushed tortilla chips, and shredded cheese. 

Bake in oven at 350 degrees for 20 minutes. 

I like to add salsa to the top of this, once it's on my own plate for a zesty taste.