Nacho Chicken Recipe

What a blessing to share this much requested recipe that I took to the Fiesta birthday celebration...and since I have had several requests, I thought it might be better to post without further delay ~

Nacho Chicken Casserole


One whole chicken (I slow cooked ours the day before, then pulled all the meat from the bones) cooked & meat diced
8 oz. Velveta cheese cubed
8 oz. shredded Mexican blend cheese
2 cans of condensed cream of chicken soup (10 3/4 oz each)
1 can (approx. 10 oz.) diced tomatoes with green chiles, undrained
1/2 finely chopped onion (about 1 cup)
1 can (4 oz.) mild green chiles
1 Tbsp. minced garlic
1/4 tsp. black pepper
1 bag (14 1/2 oz) nacho cheese tortilla chips (Doritos), crushed

Preparation Directions:

In a large bowl, combine diced cooked chicken, cheeses, soup, tomatoes, green chiles, onion and seasonings; mix well. Crush the chips and set aside 1 1/2 cups of chips to use for the topping; blend remaining chips into the chicken mixture. Spoon mixture into a 9 x 13 baking dish (sprayed with canola oil); sprinkle reserved chips on top. Bake, uncovered, at 350 degrees for 30 minutes or until cheese is melted and casserole is bubbling. Serve over rice. Enjoy! ~ Mrs. Smith, October 2009


Emily Rachael said...

*YAY* :)

Stephanie said...

This sounds wonderful! Thank you so much for sharing it with us!

Mrs. Burnsed said...

As my little Luke would say...
Yummy yummy to the tummy!

Thanks so much for sharing :)