Chicken and Corn Casserrole

1 cup of minute rice, cooked
4 chicken breasts, boiled and diced
1 can corn, drained
1 bag tortilla chips
1 can cheddar cheese soup
1/2 cup milk
1 bag shredded cheddar cheese

Cook minute rice as directed on the box.  Cook chicken on stove in water on high for 20 minutes, or until there is no pink in the middle and dice.  Cook cheddar cheese soup with milk until smooth on the stove.

In a 9 by 12 pan, cover bottom of pan with tortilla chips.  Add diced chicken on top of chips.  Add rice on top of chicken.  Add drained corn on top of rice.  Add soup mixture and smooth over all ingredients with spoon.  Sprinkle cheddar cheese on  top of soup mixture.

Bake at 350 degrees for 15 minutes, until warm all the way through.