Nacho Chicken
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too.
Ingredients
- 4 cups cubed cooked chicken
- 1 pound 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 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 package (14-1/2 ounces) nacho cheese tortilla chips
- optional: sliced jalapeno pepper and diced tomato
Directions
- In a large bowl, combine first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
