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Easy Nacho Chicken

User Rating 4 Star Rating (3 Reviews)

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Easy Nacho Chicken
Thanks to Marsi for sharing this Mexican style nacho chicken casserole. Use American cheese or "Classic Melts" for best results.

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.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Wonderfully Easy Delicious Meal!, Member armr1217

I love this recipe!!! Even my picky four-year-old daughter dug in. It is delicious, easy, and requires minimal ingredients. (Most of which were already in my cabinet.) During the cooking process we were all salivating with anticipation. =) My favorite part about this recipe is that you cannot go wrong. It pleases almost every palette and it is nearly impossible to mess up on. No matter what mistake that you think that you may have made, once in casserole form it is pretty much a slam dunk. After the first time that I made this dish, I made a few minor tweaks. I thought that there would absolutely be no way to improve on perfection, but I did enjoy the slight difference in taste. When cooking my chicken, I added the 1 cup of onion to it to prevent crunchy onions out of the oven. I also added about 5-6 green onions (also cooked with the chicken) and about 1/4-1/3 of a bunch of cilantro (again cooked with chicken). This added a slightly different flavor to the recipe. You can also add a splash of lime, sprinkled over the chicken mixture while it cooks, to add a shot of citrus flavor. (WARNING: Adding too much lime will result in this being the predominant flavor in your casserole.) As a rule, I generally add no more than the juice from 1 section of a quartered lime, making sure not to include the pulp. This can be variated with the size of the casserole and also your own tastes. I then substituted the can of Rotel with a can of diced tomatoes. Both versions were delicious! Perfecto! Either recipe you decide to use, you are headed for a sinfully good delight for the taste buds.

4 out of 4 people found this helpful.

See all 3 reviews

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