Nacho Chicken
This zippy dish is always a favorite! Dovetailing Tip: Use the leftover chicken from day 2 to cut up and use in todayís recipe.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 28
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 28
4 cups cubed cooked chicken
1 pound Velveeta, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onions
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 package (14-1/2 ounces) nacho cheese tortilla chips
Optional: Sliced jalapeno pepper and diced tomato
Directions:
In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
Source: tasteofhome.com
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
