Tuesday, December 21, 2010

Nacho Chicken Bake...revisited

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.


mamaofsix said...

A friend gave me a recipe called "King Ranch chicken" that is somewhat similar and so easy and so good. You tear up about 10 tortillas and layer in the bottom of a casserole dish. Then throw on some cooked/cubed up chicken and then mix together a can or rotlle, cr. of mushroom and cream of chicken. Once that layer is on, put on some shredded cheese and bake. I serve with spanish rice....It is so yummy. Gonna have to try your recipe too:)

kay.tee. said...

I make something similar called "Dorito Casserole." Rather than adding all of the separate ingredients to the soup, I use a can of Rotel tomatoes, along with the chicken. I also do two layers of the chips and filling rather than one big one. I also like to sprinkle sliced olives on top.

Julie said...

Sounds fab-u-lous! Hope you and your family have a great Christmas, if I haven't said so already :)

Ty'sMommy said...

This sounds like something my family and co-workers would just gobble up! I'm going to have to give it a try the next time I need a quickie!

Deanna said...

Yum! Oh, how I wish my hubby would eat cheese.......

Diana's Cocina said...

This sounds like a fantastic combination, then too, you had me at nachos! ~ Wishing you and your family a very Merry Christmas.

Beth said...

That looks like a real family favorite!
Merry Christmas to you and your loved ones.

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