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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (288g) Recipe makes 8 servings The following items or measurements are not included below: 1 package corn chips |
||
| Calories 326 | ||
| Calories from Fat 171 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.1g | 29% | |
| Saturated Fat 10.8g | 54% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 1244mg | 51% | |
| Potassium 504mg | 14% | |
| Total Carbohydrate 11.2g | 3% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.3g | ||
| Protein 27.1g | 54% | |
Ingredients
- 4 teaspoons butter
- 1 lb boneless skinless chicken breast (cut into small pieces)
- 1 cup chopped white onion
- 1 can cream of chicken soup
- 1 can chicken broth
- 1 can Rotel Tomatoes (your preference on hotness)
- 1 package corn chips (your preference)
- 4 cups shredded cheese (your preference)
Directions
1
Melt butter over medium heat, add chicken and onions.2
Cook chicken until it is just cooked through.3
Set aside.4
In bowl mix, add undiluted cream of chicken soup, broth, and rotel.5
In oven casserole dish crush 1/2 bag of chips, layer on bottom of dish.6
Layer half of chicken and onions over chips.7
Pour half of soup mixture over chicken.8
Layer 2 cups of shredded cheese over chicken.9
Repeat last 4 steps.10
Bake in 350 degree oven for 20 minutes.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Sharon123
On Dec 27, 2002
I made this for my daughter tonight and she said to give you 5 stars! Creamy and rich and a great way to use some of my leftover turkey! Thanks Therese!
From: vivmom
On Oct 23, 2007
This was great for using up leftovers! I tossed some black beans, corn and rice into the layers of this wonderful casserole. I gave the onions a headstart sauteeing in olive oil to caramelize them before adding the chicken. I also used a combo of crushed tortilla chips and cut up flour tortillas in place of the corn chips. And I reduced the amount of cheese. This tasted heavenly! I let it bake for a long time to get really golden and bubbly. I'm going to remember this the next time I want a family-pleasing, satisfying Southwest chicken casserole!
From: Janet Reeser
On May 21, 2001
This recipe is simple to make and flavorful but I found the cornchips became very mushy with the liquid on it. I did add black beans (drained) to add additional color and protein to dish.
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