Tuesday, December 21, 2010
When this blog was a baby, just one month old, back in November of 2008, I posted this recipe for Chicken Nacho Bake. Since I first discovered the recipe years ago (I can't remember when and where exactly), it has established itself as a regular in my meal plan rotations. I love this recipe because my family loves it (not the healthiest concoction, but SO good!) and because it requires very little effort. I should have someone time me one of these days, but I estimate the prep time on this yummy dish to be between 5 and 10 minutes. You only have to chop one ingredient and the rest of the ingredients are just dumped, stirred, spread, and baked.
When I made this casserole again last week, I decided that it was worth another mention (the original post just didn't do it justice), and so I snapped some new pictures and here it is again....Nacho Chicken Bake!
Here's how it comes together:
I generally use Baked Nacho Chips (Doritos), but this time I used "regular" Nacho Chips because I found them for $.99 a bag. Slightly crunch the chips and spread them into the bottom of a casserole dish, sprayed with non-stick cooking spray.
Then I combined the other ingredients together in a mixing bowl. This is chicken, condensed cream of chicken soup, salsa, shredded cheese, chopped onion, and diced green chilies. I usually use picante sauce, but I was out and so I grabbed a jar of salsa instead.
Spread the mixture over the chips.
Top with more cheese and pop it into a pre-heated oven.
Serve with whatever fixings you like. Last week I served it over shredded lettuce and topped it with a dollop of sour cream. It's a perfect quickie, family-pleasing, weeknight dinner. Delicious as always!
Nacho Chicken Bake
8 cups Baked Doritos
2 cans cream of chicken soup (I use the 98% fat free)
1- 10 oz. can of chunk white chicken
1 cup picante sauce
1 cup shredded cheddar
1 medium onion, chopped
1-4 oz can diced green chilies
Additional cheese to top casserole
Arrange the chips in the bottom of a greased 13 x 9 baking dish. Combine the next six ingredients. Pour over the chips and spread evenly. Sprinkle with additional cheese. Bake at 325 degrees for 40-45 minutes.