Looking to spice up your classic chicken casserole entree? We’ve got a fun dish that is sure to please everyone at your dinner table: Nacho Chicken Casserole. This recipe is not only easy and filling, but also works well for next day leftovers, too!
Ingredients
1 large bag nacho cheese tortilla chips
1 chicken, boiled and deboned or 6 boneless chicken breasts
1 can cheese soup
1 can cream of chicken soup
1 can diced Ro-Tel® tomatoes
¾ cup chicken broth
¾ cup milk
2 cups shredded Mexican cheese blend
Optional Ingredients
Onion, diced
Green pepper, diced
Jalepeño, diced
Instructions
Boil and debone 1 whole chicken for 15-20 minutes or bake 6 boneless chicken breasts at 350° F for 25-30 minutes. Place tortilla chips in bottom of casserole dish and top with chicken. Mix remainder of ingredients except for the cheese, in saucepan and bring to a slow boil. Immediately pour over chicken and cover with shredded Mexican cheese. Bake at 350° F for 30 minutes, let cool for 5 minutes and serve.
How to Make this Recipe Lighter
– Use lightly salted tortilla chips
– Use heart healthy cheese soup
– Use unsalted cream of chicken soup
– Use skim milk.
– Use less shredded Mexican cheese blend.
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