When I made this for my family, my husband immediately became addicted to it. He must have requested to make it two times in a row and in just a week. He says he loves the intense yet mild flavor in this casserole; and also the crunch and the cheesiness. I had to make it milder for the sake of my sons, but I have a feeling they would still enjoy it if I stuck to the original measurements of the seasonings. Yes, this is how good this casserole is! Thank you for sharing this recipe to us, The Cookie Rookie.
Check out what our friends over at The Cookie Rookie have to say about this recipe:
“This Chicken Nacho Casserole in particular is just SO dreamy. Layers of crunch from the tortilla chips with spiced chicken, cheese, chiles, and more in between; what’s not to love!? Since I made this for the first time last week, Pat’s already requested it again. So I know it’s a winner. I know you’ll love it!”
It’s a definite sure winner! Anyone will fall in love with it, including your kids. It’s a familyr ecipe that no one will be able to resist!
Ingredients
- 4 Tyson boneless skinless chicken breasts, cubed
- 1 tablespoon Bertolli olive oil
- salt and pepper to taste
- 1 (1 ounce) packet Old El Paso Taco Seasoning
- 1 cup Campbell’s cream of chicken soup (see quick tip)
- 1 cup Campbell’s cheddar cheese soup (from a can) (see quick tip)
- 1 (10 ounce) can Rotel tomatoes
- 1 (4.5 ounce) can Old El Paso chopped green chiles
- 16 ounces Sargento Mexican blend cheese, divided
- 1 (15 ounce) can Great Value black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 6 cups Santitas tortilla chips, lightly crushed and divided
Instructions
- Preheat oven to 350F
- Heat a large skillet over medium/high heat.
- In a large bowl, toss the cubed chicken in olive oil, taco seasoning, and salt and pepper to taste.
- Toss the coated cubed chicken into the skillet and cook for approximately 7-10 minutes, or until fully cooked through. Make sure to flip chicken as it cooks. Set aside.
- In another large bowl, stir together the soups, tomatoes, chiles, beans, cilantro, and ¾ of the Mexican blend cheese. Stir in the cooked chicken.
- Start by placing 1/3 of the crushed chips in the bottom of your casserole dish. Then top with ½ of the chicken mixture.
- Top with another layer of chips and then the rest of the chicken mixture. Put your last layer of chips on top and then cover with the remaining cheese.
- Bake uncovered for 20-25 minutes or until hot, bubbly, and melty.
- Enjoy!
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Quick Tip: Since this recipe calls for half cans…you should just double the recipe and make two casseroles.
Thanks again to The Cookie Rookie for this amazing recipe.
