Ingredients:
- 3 to 4 cups cooked diced chicken
- 16 ounces shredded or cubed American cheese (Velveeta or other process melting cheese)
- 2 cans (10 3/4 oz each) condensed cream of chicken soup
- 1 can (approx. 10 oz) diced tomatoes and green chilies, undrained , or use 1 can (14.5 oz) Mexican style stewed tomatoes
- 1 cup chopped onion
- 1 can (4 ounces) mild green chile peppers, optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper
- 1 package (14 1/2 oz) nacho cheese tortilla chips
Preparation:
In a large bowl, combine chicken, cheese, soup, tomatoes, green chiles, onion, and seasonings; mix well. Crush chips; set aside 1 cup of the chips for topping and blend remaining chips into chicken mixture. Spoon mixture into a greased 13 x 9-inch baking dish; sprinkle with reserved tortilla chips. Bake, uncovered, at 350° for 30 minutes, or until cheese is melted and casserole is bubbling.Serves 4 to 6.
Related Chicken Recipes
Chicken Tortilla Bake
Chicken and Tortilla Casserole
Chicken with Jalapeno Sauce
Nacho Chicken Recipe
Chicken Taco Casserole
Chicken Enchiladas
Chicken Enchiladas II
Chicken Monterey
Mexican Chicken Casserole
Dorito Chicken Casserole
Crockpot Mexican Chicken
Crockpot Mexican Chicken Stew
Crockpot Fiesta Chicken
Skillet Chicken
Grilled Chicken
Chicken Casseroles
Fried Chicken
Oven Fried Chicken Recipes
Chicken Breast Recipes
Chicken Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
