Chicken in the chips

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Serves: 6,Yield: 1pot

    • About This Recipe

    “This is a twist on nachos! My husband made this as a bachelor.”

    Ingredients

  • 2 -2 1/2 cupsdiced, cooked chicken
  • 1 (10 1/2 ounce) cans condensed cream of chicken soup
  • 1/2 cupsour cream
  • 1/4 cupPace Picante Sauce
  • 2cupsshredded monterey jack cheese or 2cupsshredded cheddar cheese
  • 2cupstortilla chips
  • 1bagtortilla chips( to eat it with)

    • Directions

  • combine chicken, soup, sour cream, salsa.
  • layer mix,cheese and chips, two times.
  • Put lid on and heat at 350 for 20-25 minutes or so untill cheese is bubbly.
  • (this can be prepared on the stove top also cook on low/med).

    • Reviews

  • “Made with vegetarian chicken strips, and cream of broccoli. Used the 3/4 cup salsa and we still added more salsa and sour cream on our plates. Pretty good, but needs “something” Maybe a stronger cheese *used sharp cheddar*. Also had to cook for more like 45 minutes. After 30 it was still cold in the middle (made in 9×9) All and all very yummy ^.^”

  • “Very good.Reminded me of some versions of enchilada’s, only easier to make as I didn’t have to roll the mixture in a tortilla.I reduced the sour cream to 1/4 cup.Increased the salsa to 1/2 cup, and next time will try it with 3/4 cup.Added 3/4 cup frozen corn.Wasn’t sure if I was supposed to use whole tortilla chips or not, so used coarsley crushed.I mixed everything together, and put in casserole dish.Topping with 1/2 cup of shredded cheddar that I had reserved.Served with a dollap of sour cream.I think this would also make a great snack dip but would have to chop the chicken a bit finer.”

  • “My mom made this for our family growing up, and it was one of my favorites.Now, I make it for my family, and it’s one of my hubby’s favorites.Just so easy, quick, and yummy!I’ve made it using cream of mushroom as well, and it tastes great.We always serve it with refried beans.”

  • “Loved it!I used to make this years ago (came from a Pace Picante cookbook), but have since lost the recipe.Thanks for posting.I did add frozen corn just for the fun of it.Thanks again!”

  • “This wasn’t too bad. I didn’t cook it exactly as written (quick lunch).What I did was add the ingredients (less sour cream and more salsa (didn’t have picante sauce) except for the chips and then threw it in the microwave.I then ate it like dip with the chips.Although I know it probably wasn’t totally the same, it was still good.I will try it as written when I have more time to bake it.Thanks.”

  • “Oh, was this good!I upsized this recipe to feed 35.(If those proportions are ever needed, feel free to e-mail me.)I served this to the teachers and support staff at my child’s school, and they DEVOURED it!I added drained, whole kernel corn, more salsa, and stirred most of the cheese into the mix.I did *not* layer the chips.I just mixed up the casserole, dumped it into the baking dish, topped with more shredded cheese and baked covered. Served over chips, it was DELICIOUS!!!Thank you for a new favorite, ArtWork! ~ Jeff’s Girl Way Out West”

  • “Cheesy and delicious! I took it to my weekly pot luck and it was quickly devoured before dinner. Next time I’ll use more salsa, less sour cream and add corn. I used Tostitos Hint of Lime tortilla chips.”

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