Ingredients
Method
- Preheat oven to 350F degrees.
- Stir together cream of chicken soup, diced tomatoes and green chiles, and chili seasoning mix in a large bowl.
- Coat a 9x9-inch casserole dish with cooking spray or grease with butter or oil.
- Arrange half of the tortilla chips on the bottom of the casserole dish to cover the bottom of the dish. Gently press down to flatten but not finely crush.
- Spoon or pour half of soup mixture over the chips.
- Layer half of the chicken and half of the cheese on the soup mixture.
- Repeat these layers with remaining chips, tomato mixture, chicken and cheese.
- Bake, uncovered, for 30 minutes or until bubbly and cheese is melted.
Nutrition
Notes
- For an extra creamy texture, consider adding 1/2 cup of chicken broth or an additional can of cream of chicken or mushroom soup to the mixture.
- To prevent dryness, make sure to monitor the casserole closely in the last 10 minutes of baking; it should be bubbly and the cheese should be melted and slightly golden.
- If you're short on time, using a rotisserie chicken is a great shortcut; just shred it and skip the cooking step.
- For a spicier kick, opt for spicy diced tomatoes with green chiles or add a few dashes of your favorite hot sauce to the soup mixture.
- This casserole stores well in the fridge for up to 3 days; to reheat, cover with foil and bake at 350°F for about 20 minutes, or until heated through.