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


  • 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 cup: 496 calories, 27g fat (11g saturated fat), 81mg cholesterol, 1299mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 29g protein .


  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

Sweet White Wine

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

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keiffmaily 220948
Reviewed Feb. 20, 2015

"I made this for dinner the other night with a few changes added cheddar instead of velveeta ()I don't care for velveeta) also I added a can of diced chili peppers and some chopped green onions. My picky eaters asked for this again. Loved it"

danielleylee 29683
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."

Kansas City Grandmother 45997
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."

KSTOTTS 204155
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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