(SUPER EASY) CHICKEN NACHO CASSEROLE

By charlotteh371

Ingredients

• 4 boneless skinless
• chicken breasts
• 1 tablespoon olive oil
• to and pepper to taste
• 1 1 ounce packet Old El
• Paso Taco Seasoning
• 1 cup cream of chicken
• soup ***
• 1 cup cheddar cheese
• soup
• 1 10 ounce can Rotel
• tomatoes
• 1 4.5 ounce can Old El
• Paso chopped green
• chiles
• 16 ounces Mexican blend
• cheese
• 1 15 ounce can black
• beans, drained and rinsed
• ¼ cup fresh cilantro
• 6 cups tortilla chips
• ***

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

INSTRUCTIONS
1. Preheat oven to 350F
2. Heat a large skillet over medium/high heat.
3. In a large bowl, toss the cubed chicken in olive oil, taco seasoning, and
salt and pepper to taste.
4. Toss the coated cubed chicken into the skillet and cook for
approximately 7-10 minutes, or until fully cooked through. Make sure
to flip chicken as it cooks. Set aside.
5. In another large bowl, stir together the soups, tomatoes, chiles, beans,
cilantro, and ¾ of the Mexican blend cheese. Stir in the cooked chicken.
6. Start by placing 1/3 of the crushed chips in the bottom of your casserole
dish. Then top with ½ of the chicken mixture.
7. Top with another layer of chips and then the rest of the chicken mixture.
Put your last layer of chips on top and then cover with the remaining
cheese.
8. Bake uncovered for 20-25 minutes or until hot, bubbly, and melty.
9. Enjoy!
(SUPER EASY) CHICKEN NACHO
CASSEROLE
20 MINUTES 20 MINUTES 40 MINUTES
BECKY HARDIN | THE COOKIE ROOKIE
PREP TIME: COOK TIME: TOTAL TIME:
AUTHOR:
cubed
from a can ***
divided
chopped
lightly crushed and
divided
since this recipe calls
for half cans...you should
just double the recipe and
make two casseroles! You
won't regret it :)