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Nacho Chicken Casserole Recipe

Nacho Chicken Casserole Recipe

"My fiance never tires of this cheesy Southwestern dish," notes Caroline Nielsen from Wausau, Wisconsin.
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:2 servings


  • 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


  • 1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture.
  • 2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup: 396 calories, 15g fat (8g saturated fat), 97mg cholesterol, 732mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 33g protein.

Reviews for Nacho Chicken Casserole

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Reviewed Jun. 10, 2015

"Very tasty!!"

Reviewed Sep. 22, 2010

"Pretty good make ahead and refrigerate recipe. To bake extend cook time by 10 minutes. I wasn't sure if this casserole would stand alone so I placed a cup of cooked brown rice under the chicken mixture and I'm glad I did."

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