Cook chicken and let cool. In a medium saucepan, on medium heat, empty can of cream of chicken soup and fill empty can with skim milk, pour into saucepan. Stir with whisk until blended. Add salsa and Queso sauce. Add shredded cheddar cheese, mixing in until melted.
Meanwhile, microwave frozen rice. Chop onion, adding as much or as little as desired and mix into soup mixture. Drain and rinse corn and beans and spoon into mixture, adding as little or as much as desired. Shred chicken by hand and add to soup mixture. Turn heat down to low.
Layer bottom of 8x8 with broken tortilla chips or shells. Layer cooked rice over top of chips. Once soup mixture reaches desired thickness, pour over chips and rice.
Place baking dish on rimmed cookie sheet and bake uncovered at 350°F for 20-30 min.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.