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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%
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Chicken and Chip Casserole

Recipe #8524 | 40 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Therese Crosby
Dec 11, 2000

This recipe was passed to me by a friend. It is simple to make and taste wonderful. It is just as wonderful right out of the oven or as a leftover. My family all love it.

SERVES 8 (change servings and units)

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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Featured Reviews for This Recipe

From: fabulicious

On Feb 24, 2009

Everyone loved this (even my picky 7 year old) I didn't have tortilla chips on hand, so I just sliced some corn tortillas and used those to stack them. This is definately a keeper and my husband gave it two thumbs up

0 people found this review helpful

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From: mamashakesit

On Jan 24, 2009

This was great and so easy and great for leftovers! Because I didn't have tomatoes (and don't really like them anyhow) I used a drained can of corn. I also added some leeks I needed to use in with the onion and chicken. We didn't have chips, but some tortillas we really needed to use up, so I cut those in strips and used those instead...turned out very yummy and very fast!!!!

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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!

3 people found this review helpful

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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.

2 people found this review helpful

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