Chicken and Chip Casserole
"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.
"
photo by vrvrvr
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
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
- Melt butter over medium heat, add chicken and onions.
- Cook chicken until it is just cooked through.
- Set aside.
- In bowl mix, add undiluted cream of chicken soup, broth, and rotel.
- In oven casserole dish crush 1/2 bag of chips, layer on bottom of dish.
- Layer half of chicken and onions over chips.
- Pour half of soup mixture over chicken.
- Layer 2 cups of shredded cheese over chicken.
- Repeat last 4 steps.
- Bake in 350 degree oven for 20 minutes.
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Reviews
-
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. -
This is a very easy recipe to make. Everyone loves it. It's even good cold. All you need is a salad and you have a complete meal. Thank you ,mary ann davis -
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! -
This was so easy and incredibly delicious. I am a college student and make one large recipe to last me a whole week so I can still cook and eat good food without having tons of leftovers. Let me just say that this was so filling, so delicious, and something I looked forward to eating every day. It fit into my budget and filled my smiling stomach for a week! -
Easy and yummy good!
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Tweaks
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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!
