Nacho Chicken Recipe

Rating

85% would make again

"I have been serving this rich and zippy chicken casserole for several years, and it's a favorite of my family and friends," writes Thom Britton of Three Rivers, Michigan. It's sure to disappear quickly at potluck suppers, too.

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  • 8-10 Servings
  • Prep: 15 min. Bake: 30 min.

Ingredients

  • 4 cups cubed cooked chicken
  • 1 pound process America cheese (Velveeta), cubed
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup chopped onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 package (14-1/2 ounces) nacho cheese tortilla chips

Directions

  • In a large bowl, combine the first seven ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and edges are bubbly. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 496 calories, 27 g fat (11 g saturated fat), 81 mg cholesterol, 1,299 mg sodium, 32 g carbohydrate, 2 g fiber, 29 g protein.

Nacho Chicken published in Quick Cooking March/April 2001, p15

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Reviews for Nacho Chicken (1)

Nacho Chicken

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Reviewed on Oct. 08, 2009 by KSTOTTS

It seemed like it needed something else, it was chicken and sauce. The flavor was good, might have been good rolled up in a tortilla or with noodles or rice added to it to make it more like a casserole.

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