Sandra Djohan

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Easy Nacho Chicken


  • 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

Instructions

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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