Chicken and Chip Casserole

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 8
  • About This Recipe

    “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.”

    Ingredients

  • 4teaspoonsbutter
  • 1lbboneless skinless chicken breast( cut into small pieces)
  • 1cupchopped white onion
  • 1cancream of chicken soup
  • 1canchicken broth
  • 1canRotel Tomatoes( your preference on hotness)
  • 1packagecorn chips( your preference)
  • 4cupsshredded 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.
  • 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 ofmy 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!”

  • “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 :)”

  • “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!!!!”

  • “This was GREAT!! and super easy. I changed a few things according to what I had in my cabinets.I use 2 chicken breast chopped and I sauted them in some butter with onions then in a different bowl I combined can of corn can of black beans washed and drained, can of chicken broth, can of cream of celery(substitued for the cream of chicken) I cut up fresh tomatoes (sub for the can of rotelle) put crushed tortilla chips on bottom of bakeware then chicken and onions, then my soup mixture sprinkled some chedder cheese on top and then more crushed tortilla chips and viola! baked and then served over warm egg noodles… WAS A HIT!!!!”

  • “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!”

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