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Nacho Chicken Recipe

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"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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8-10 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Nacho Chicken in Quick Cooking March/April 2001, p15

Nutritional 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.

Sweet White Wine

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

Reviews for Nacho Chicken

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 12, 2011

Great easy recipe. I used Cool Ranch Doritos instead of plain old corn chips. I also put them in a flour tortilla with homemade guacamole and sriracha sauce. The only thing I would do is to season the egg mixture as well with salt and pepper to make sure all of the layers are seasoned.

MY REVIEW
Reviewed Mar. 19, 2011

I made this recipe with the following changes: I added one can of corn and 1/2 envelope of dry taco seasoning. Took it to a woman's luncheon and everyone liked and several asked for the recipe. The one thing I didn't like was when I reheated the small amount of leftovers, the texture wasn't the same. The tortilla chips softened too much. Otherwise, I thought it had great flavor and was quick and easy to put together.

MY REVIEW
Reviewed Oct. 8, 2009

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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