Chicken 'n' Chips Recipe

4.5 23 29
Chicken 'n' Chips Recipe
Chicken 'n' Chips Recipe photo by Taste of Home
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Chicken 'n' Chips Recipe

Read Reviews
4.5 23 29
Publisher Photo
My husband, Chad, is always ready to try a new recipe, so I surprised him with this creamy chicken casserole sprinkled with crushed tortilla chips. He loves the flavor, and I like that it's the perfect size for our small family. -Kendra Schneider, Grifton, North Carolina
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons taco sauce
  • 1/4 cup chopped green chilies
  • 3 cups cubed cooked chicken
  • 12 slices process American cheese
  • 4 cups crushed tortilla chips

Directions

In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Chicken N Chips in Quick Cooking March/April 1999, p31

Nutritional Facts

1 each: 575 calories, 32g fat (15g saturated fat), 120mg cholesterol, 1186mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 33g protein.

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons taco sauce
  • 1/4 cup chopped green chilies
  • 3 cups cubed cooked chicken
  • 12 slices process American cheese
  • 4 cups crushed tortilla chips
  1. In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
  2. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Chicken N Chips in Quick Cooking March/April 1999, p31

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Reviews forChicken 'n' Chips

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momonthego97 User ID: 8277134 221853
Reviewed Mar. 2, 2015

"My family loves this meal. One of there favorites."

MY REVIEW
luvstocook User ID: 684315 217864
Reviewed Jan. 14, 2015

"So easy to put together and for so few ingredients, fantastic flavor! I use half sharp cheddar for half the american sometimes. Never had anyone not ask for seconds. Yes it's that good!"

MY REVIEW
vbk3159 User ID: 1633210 69478
Reviewed Oct. 6, 2013

"I have made this many times and my family always enjoys it! I use regular shredded colbyjack cheese, and salsa. Always yummy."

MY REVIEW
nechsatobe User ID: 6963916 19955
Reviewed Nov. 21, 2012

"Yummy! My husband and kids love it...and it's a great way to use up those crumbs in the bottom of the tortilla chip bag! :)"

MY REVIEW
Bandres User ID: 3870504 49567
Reviewed Jul. 20, 2012

"So much flavor and such little work. Just had it last night and may make it again next week! I wouldn't change a thing."

MY REVIEW
kat83 User ID: 2934264 32827
Reviewed May. 23, 2012

"we used generic chips and they didnt taste like tostitos would, but very good, will make again w better chips"

MY REVIEW
medicalmom User ID: 1491690 25340
Reviewed Mar. 3, 2012

"I've made this several times without changing a thing. It's a great way to use a store bought rotiserrie chicken."

MY REVIEW
mbacon13 User ID: 4821934 203038
Reviewed Aug. 3, 2011

"Great flavor. I really like using Colby Jack cheese instead of the American."

MY REVIEW
keverwann User ID: 1807985 49566
Reviewed Nov. 27, 2010

"The chips got soggy and the cheese got tough (used cheddar). This would be great without the chips as a dip; serve with chips on the side. This would also make a great enchilada filler. But this did not make a great casserole."

MY REVIEW
mcclure1 User ID: 5220065 25519
Reviewed Oct. 31, 2010

"not a fan."

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