Chicken in the Chips is a super easy Tex-Mex casserole that will leave your guests or family asking for seconds!
History of Tex-Mex
The cuisine that many Americans think of as Mexican is really Tex-Mex. While the term “Tex-Mex” started in 1877 as an abbreviation for the Texas Mexican Railway, it wasn’t be associated with food for almost a hundred years. A cookbook writer in 1972 used Tex-Mex as a jab at the recipes as being not truly authentic. Instead, the term exploded and an authentically American cuisine was born. American Tex-Mex is now enjoyed by people around the world. To learn what sets Tex-Mex apart from Mexican food, click here.
The corn chips that are used in the middle and on top can be crushed or left whole. Whole looks nicer when plating matters, but crushed is easier to eat, especially if you have little ones around your table.
I usually serve Chicken in the Chips with yellow rice and refried beans. My refried bean recipe is as good as or even better than what is served in restaurants and it is so easy to make!
Chicken in the Chips Recipe
- 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
- Preheat oven to 350°F.
- 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.
- Repeat layers.
- Place in center of oven & bake for 20-25 minutes or until hot & bubbly.
- Remove from oven and allow to cool slightly before serving.