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