Chicken 'n' Chips Recipe
- 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.
1 serving (1 each) equals 575 calories, 32 g fat (15 g saturated fat), 120 mg cholesterol, 1,186 mg sodium, 36 g carbohydrate, 2 g fiber, 33 g protein.
Reviews for Chicken 'n' Chips
"My family loves this meal. One of there favorites."
"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!"
"I have made this many times and my family always enjoys it! I use regular shredded colbyjack cheese, and salsa. Always yummy."
"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! :)"
"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."
"we used generic chips and they didnt taste like tostitos would, but very good, will make again w better chips"
"I've made this several times without changing a thing. It's a great way to use a store bought rotiserrie chicken."
"Great flavor. I really like using Colby Jack cheese instead of the American."
"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."
"not a fan."
"I used a combination of pepper jack & cheddar cheese. Excellent. Better than expected. I wll be adding this to my recipe file."
"I grew up eating this dish. We use velveta cheese insead of slices and we also use nacho cheese chips for the topping. Yumm"
"This one is a keeper for me. Very tasty and fun for the kids to help with the layering and mixing of ingredients. This recipe has lots of room for interpretation! Yummo!"
"I fried my own tortilla chips and used cheddar instead. Husband and our four kids enjoyed it. My 10yr old daughter who's not fond of mexican food loved it. Thank you!"
"Added Rotel tomatoes with mild chilies instead of green chilies. Also added chopped green and red peppers and red onions. Used shredded cheddar instead of American slices."
"Very Delicious. This dish didn't last too long!"
"This is a hit with my family of 6...sometimes I use nacho flavor chips which I prefer but delish no matter which kind you use."
"Very easy and very yummy!"
"This is a favorite at my house. The kids love it!"
"I brought this to a potluck yesterday.. less than half was eaten during our team meeting, but by the end of the workday, it was all gone. I had so many requests for this recipe. Thanks!"
"I have given this recipe out to several of my friends after they tried it at a birthday party I threw with a mexican theme. My hubby also loves this one! SOOOOOO EASY!!!"
"Yum,Yum, Yum!!! We LOVE this one. I have tried it woth more taco sauce and omitting the chilies-for the kids!! Serve with mexican rice..awesome."
"We have made this several times. It is simple to prepare and our two young picky eaters really love it!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.