I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
Nacho Chicken
Nacho Chicken
Prep Time
15 min
Cook Time
30 min
Yield
10 servings
Ingredients
- 4 cups cubed cooked chicken
- 1 pound Velveeta, cubed
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup chopped onion
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 package (14-1/2 ounces) nacho cheese tortilla chips
- Optional: Sliced jalapeno pepper and diced tomato
Directions
- In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
Nutrition Facts
1 cup: 496 calories, 27g fat (11g saturated fat), 81mg cholesterol, 1299mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 29g protein.
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