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Nacho Chicken Casserole

 Nacho Chicken Casserole
"My fiance never tires of this cheesy Southwestern dish," notes Caroline Nielsen from Wausau, Wisconsin.
2 ServingsPrep: 10 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 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.

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Nacho Chicken Casserole (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.