Nacho Chicken Casserole
It's the best of both worlds! Say hello to the new weeknight family fav!
Ingredients
- 4 cups cubed chicken
- 1 lb velveeta cubed
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup undiluted
- 1 can (10 ounces) diced tomatoes and green chiles undrained
- 1 cup chopped onion
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1 bag (14-1/2 ounces) nacho cheese tortilla chips
- Optional: Sliced jalapeno pepper, diced tomato, or avocado.
Instructions
Nacho Chicken Casserole
- In a large bowl, combine chicken, velveeta, cream of chicken soup, can of tomatoes and chiles, onion, garlic salt, and pepper. Mix well.
- Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture.
- Spoon into a greased 13x9-inch baking dish. Sprinkle with reserved chips.
- Bake, uncovered, at 350° until cheese is melted and edges are bubbly, approximatley 30 minutes.
Nutrition
Calories: 210kcalCarbohydrates: 9gProtein: 16gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 44mgSodium: 1067mgPotassium: 278mgFiber: 1gSugar: 6gVitamin A: 596IUVitamin C: 2mgCalcium: 334mgIron: 1mg
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