Chicken in the Chips

Super easy Tex Mex inspired casserole that will leave your guests or family asking for seconds!

I usually serve it with yellow rice and refried beans.

 

AF243B78-3D29-4EE6-BCE4-0CDB1601482A

 

The corn chips can be crushed or left whole. Crushed is easier to eat, especially if you have little ones around your table.

 

Ingredients

  • 2 – 2 1/2 cups of chopped or shredded cooked chicken
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2  of an 8 oz jar of salsa or a can of Ro-Tel tomatoes
  • 2 cups shredded cheddar or Colby jack cheese
  • 3 cups corn chips

 

Directions

  1. Preheat oven to 350 degrees.
  2. Combine chicken, cream of chicken soup, sour cream, and salsa. Spread not quite half of it in a casserole dish. Top with 1/2 of the cheese followed by 1/2 of the corn chips.
  3. Repeat layers.
  4. Place in center of oven & bake for 20-25 minutes or until hot & bubbly.

4 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.