Chicken and Chips Casserole

This chicken and chips casserole is a simple and satisfying dish that brings together creamy chicken, melted cheese, and the salty crunch of tortilla chips. It’s a layered bake that feels like a treat but is easy enough for any night of the week.

With just 10 minutes of prep time, you can have this casserole in the oven. It uses common pantry ingredients to create a warm and comforting meal the whole family can enjoy.

Why will you love Chicken and Chips Casserole?

Using condensed soup creates a quick, creamy base for the casserole without having to prepare a sauce from scratch.

Layering the ingredients ensures that every serving has a balanced mix of creamy filling, melted cheese, and crunchy chips.

Baking the casserole uncovered allows the top layer of cheese to become golden brown and the exposed chips to get nicely toasted.

Chicken and Chips Casserole Ingredients

• Cooked Chicken: A rotisserie chicken is a great shortcut for this recipe. You can also use any leftover cooked chicken you have on hand.

• Cheese: While cheddar and Monterey Jack are good options, a Colby Jack or Mexican cheese blend would also work well. Shredding cheese from a block provides a better melt.

• Taco Sauce: Use mild, medium, or hot taco sauce depending on the level of spice you prefer.

• Tortilla Chips: Sturdy, restaurant-style tortilla chips tend to hold their texture better in the casserole than thin chips.

• Sour Cream: Full-fat sour cream will yield the richest, creamiest sauce.

Exact quantities are in the recipe card below.

How to Make Chicken and Chips Casserole

Step 1: Prepare the Creamy Filling

First, preheat your oven and prepare your baking dish. In a large mixing bowl, combine the cream of chicken soup, sour cream, taco sauce, and drained green chiles. Stir everything together, then fold in the cubed cooked chicken until it’s fully coated in the sauce.

Step 2: Layer the Casserole

Now it’s time to build the casserole. Start by spreading half of the crushed tortilla chips over the bottom of your baking dish. Top this with half of the chicken mixture, then sprinkle half of the shredded cheese over it. Repeat these layers once more to use up all the components.

Step 3: Bake Until Bubbly

Place the dish in the preheated oven and bake, uncovered, for about 30 minutes. The casserole is ready when the cheese is melted and golden and the sauce is bubbling. Let it cool for a few minutes before you slice and serve.

What to Serve with Chicken and Chips Casserole

This casserole is quite hearty on its own. If you want to add a fresh component, a simple green salad with a light vinaigrette or some steamed vegetables would be a good pairing.

Helpful Tricks for Chicken and Chips Casserole

Food Safety: For any dish containing poultry, ensure it is cooked to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.

To save time, use a store-bought rotisserie chicken. Simply remove the skin and bones, then shred or cube the meat.

For the best texture, use thick, sturdy tortilla chips and crush them coarsely. If they are too fine, they may become soggy.

Feel free to add a half cup of corn or black beans to the chicken mixture for extra flavor and texture.

How to Store and Freeze Chicken and Chips Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chips will soften upon storage. Reheat individual portions in the microwave until hot. We do not recommend freezing this casserole, as the texture of the sauce and chips will change significantly.

Chicken and Chips Casserole Recipe FAQs

Can I make this casserole ahead of time?

You can assemble the casserole up to a day in advance, but for the best texture, leave off the top layer of tortilla chips and cheese until just before baking. This helps prevent the chips from becoming soggy.

What can I use instead of cream of chicken soup?

If you don’t have cream of chicken, you could substitute it with cream of mushroom or cream of celery soup. Keep in mind this will alter the final flavor of the dish.

How do I keep the tortilla chips from getting soggy?

Using thick, sturdy chips is key. Also, don’t crush them into a fine powder; coarse pieces will hold up better. The top layer of chips will stay the crunchiest, so be generous with it.

Chicken and Chips Casserole

A creamy chicken casserole with layers of crushed tortilla chips and melted cheese, baked until bubbly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 1 can condensed cream of chicken soup 10.5 ounces / 298 g
• 1 cup sour cream 240 g
• 2 tablespoons taco sauce 30 ml
• 1 can diced green chiles drained, 4 ounces / 113 g
• 3 cups cooked and cubed chicken about 1 lb / 450 g
• 2 cups shredded cheddar or Monterey Jack cheese 8 ounces / 226 g
• 4 cups coarsely crushed tortilla chips about 4 ounces / 113 g

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
• In a large bowl, whisk together the condensed soup, sour cream, taco sauce, and drained green chiles until smooth.
• Fold the cooked chicken into the cream sauce mixture until it is evenly coated.
• Spread half of the crushed tortilla chips in an even layer on the bottom of the prepared baking dish.
• Top the chips with half of the chicken mixture, then sprinkle with half of the shredded cheese.
• Repeat the layers one more time: the remaining chips, the rest of the chicken mixture, and finally the remaining cheese on top.
• Bake uncovered for 25 to 30 minutes, or until the casserole is heated through and the sauce is bubbly around the edges.
• Confirm the casserole is cooked by checking that the internal temperature reaches 165°F (74°C) in the center.
• Let the casserole rest for 5 minutes before serving. This allows it to set slightly.

Notes

Food Safety: For any dish containing poultry, ensure it is cooked to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.

To save time, use a store-bought rotisserie chicken. Simply remove the skin and bones, then shred or cube the meat.

For the best texture, use thick, sturdy tortilla chips and crush them coarsely. If they are too fine, they may become soggy.

Feel free to add a half cup of corn or black beans to the chicken mixture for extra flavor and texture.

Keyword Casserole, Chicken, chicken and chips, comfort food, easy dinner