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Nacho Chicken Casserole Recipe

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"My fiance never tires of this cheesy Southwestern dish," notes Caroline Nielsen from Wausau, Wisconsin.

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Nacho Chicken Casserole Recipe

Prep: 10 min. Bake: 25 min.

Yield: 2 Servings

10 25 35

Ingredients

1 cup cubed cooked chicken
3/4 cup crushed nacho tortilla chips
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup sliced fresh mushrooms
1/4 cup sour cream
2 tablespoons 2% milk
1 tablespoon chopped green chilies
1/2 teaspoon finely chopped jalapeno pepper, optional
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded cheddar cheese

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture.
Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving: 1 cup (prepared with baked tortilla chips, reduced-fat soup, fat-free milk, reduced-fat cheddar cheese and reduced-fat sour cream) equals 396 calories, 15 g fat (8 g saturated fat), 97 mg cholesterol, 732 mg sodium, 31 g carbohydrate, 2 g fiber, 33 g protein.

Originally published as Nacho Chicken Casserole in Cooking for 2 Winter 2005, p43

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Nacho Chicken Casserole (1)

Nacho Chicken Casserole

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Reviewed on Sep. 22, 2010 by cee-jay

Pretty good make ahead and refrigerate recipe. To bake extend cook time by 10 minutes. I wasn't sure if this casserole would stand alone so I placed a cup of cooked brown rice under the chicken mixture and I'm glad I did.