Description
This Nacho Chicken Casserole is a delicious Tex-Mex inspired dish that combines tender shredded chicken, creamy soup, tangy diced tomatoes, and gooey cheese, all layered with crunchy tortilla chips. It’s an easy and satisfying meal that the whole family will love.
Ingredients
Scale
Chicken Mixture:
- 3 cups cooked shredded chicken
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1 can (10 ounces) diced tomatoes with green chiles, drained
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Layering:
- 3 cups crushed tortilla chips
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped green onions
- Optional: sliced jalapeños, black olives, or chopped cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the chicken mixture: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chiles, cumin, chili powder, garlic powder, and black pepper. Mix well.
- Layer the casserole: Spread half of the crushed tortilla chips in the baking dish. Spoon half of the chicken mixture over the chips and sprinkle with 1 cup of cheese. Repeat the layers with the remaining chips, chicken mixture, and cheese.
- Bake: Bake for 25–30 minutes until bubbly and cheese is melted and golden.
- Serve: Let it rest for 5 minutes before serving. Top with green onions and optional garnishes.
Notes
- For added heat, use spicy diced tomatoes or jalapeño slices.
- This casserole is great for utilizing leftover rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
