Nacho Chicken Casserole

Posted: May 13

Time: 45 minutes

Yield: 10 servings

recipe image

Nachos and chicken casserole together at last! It might seem like a strange partnership, but its positively potent taste will have you asking why you haven't tried it before! Nacho Chicken Casserole captures the melty, stretchy experience of nachos with crunchy tortilla chips and Velveeta™ cheese; at the same time, it has the heaping helpings of savory chicken you'd want from a classic casserole. Add in some spicy green chiles and jalapeño peppers, and you have a dinner with a snack-like satisfaction. Nacho Chicken Casserole shows just how amazing fusion dishes can be!


• 4 cups chicken, cubed and cooked • 1 pound Velveeta™, cubed • 2 (10.75-ounce) cans of condensed cream of chicken soup, undiluted • 1 (10-ounce) can of diced tomatoes and green chiles, undrained • 1 cup onion, chopped • 1/2 teaspoon garlic salt • 1/4 teaspoon pepper • 1 (14.5-ounce) package of tortilla chips, nacho cheese-flavored • jalapeño pepper, optional, to taste, sliced, for serving • tomato, optional, to taste, diced, for serving


Step 1

In a large bowl, combine the chicken, Velveeta, cream of chicken soup, diced tomatoes and chiles, onion, garlic salt, and pepper, mixing well.

Step 2

Crush the chips, setting aside 1 cup for topping.

Step 3

Add the remaining chips to the chicken mixture, folding them in.

Step 4

Spoon the mixture into a 9x13-inch baking dish.

Step 5

Sprinkle the mixture with the reserved chips.

Step 6

Bake, uncovered, at 350 degrees F until the cheese is melted and the edges are bubbly, for about 30 minutes.

Step 7

Serve with sliced jalapeños and diced tomatoes.

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