Cheesy Chicken and Chips
"I made this one night for a school potluck and had many requests for the recipe! I love the taste of the taco sauce, soup and sour cream. It is terrific casserole, but eat up! Due to the chips in it it isn't very good reheated because they are soggy."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 (3 lb) bag chicken breasts, diced & sauteed
- 2 (10 1/2 ounce) cans cream of chicken soup
- 16 ounces sour cream
- 4 tablespoons taco sauce
- 1 (4 ounce) can green chilies, chopped
- 12 slices American cheese
- 5 cups white corn tortilla chips, crushed
directions
- In a bowl, combine soup, sour cream, taco sauce and chilis.
- In an ungreased 2 quart baking dish, layer half of the chicken, then half of the soup mixture, then half of the cheese and half of tortilla chips.
- Repeat layers.
- Bake, uncovered at 350 degrees for 25-30 minutes or until the cheese is melted and bubbly.
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RECIPE SUBMITTED BY
I live out here in the beautiful northern plains! My passion is being outdoors! I enjoy hiking, camping, geocaching, reading, and of course - cooking. I love trying new recipes out. I am married and have one son. Both my husband and I are teachers. Our family is active in sports and Boy Scouts. My favorite cookbooks are Taste of Home and Simple and Delicious, but I also love to find local organization cookbooks from around the country. I plan on spending my winter experimenting with dutch oven cooking in preparation for camping next summer!
