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Nacho Chicken Bake Recipe

You can add zip to this cheesy chicken casserole by using picante sauce that suits your taste. It's great with hot sauce but also good when toned down to mild.—Martha Williams, Loving, New Mexico

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Nacho Chicken Bake Recipe

Prep: 15 min. Bake: 40 min.

Yield: 8-10 Servings

15 40 55

Ingredients

8 cups nacho tortilla chips
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 ounces) chunk white chicken, drained
1 cup picante sauce
1 cup (4 ounces) shredded cheddar cheese
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
Additional shredded cheddar cheese, optional
Shredded lettuce and chopped fresh tomatoes

Directions

Arrange chips in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, chicken, picante sauce, cheese, onion and chilies; pour over chips. Sprinkle with additional cheese if desired.
Bake, uncovered, at 325° for 40-45 minutes or until bubbly. Serve with lettuce and tomatoes. Yield: 8-10 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 335 calories, 17 g fat (5 g saturated fat), 28 mg cholesterol, 835 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Nacho Chicken Bake in Casserole Cookbook , p307

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Nacho Chicken Bake

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(1-1) of 1 reviews

Reviewed on Oct. 13, 2009 by daviesmarilyn

This tasted like chicken enchiladas, only easier. Next time, I'm going to heat the sauce separate from the chips and then add the sauce to the chips last minute, as the chips were soggy the way the instructions go for the recipe. It's so easy and great!!!