Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3921/
Nacho Chicken
Customer Rating:
2 Ratings 3Comments
Yield: 8-10 servings
Ingredients
| 4 | cups | cubed cooked chicken | |
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| 1 | lb. | Velveeta, cubed | |
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| 2 | cans | (10.75 oz.) condensed cream of chicken soup, undiluted | |
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| 1 | can | (10 oz.) diced tomatoes, undrained | |
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| 1 | cup | chopped onion | |
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| 1/2 | teaspoon | garlic salt | |
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| 1/4 | teaspoon | pepper | |
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| 1 | pkg. | (14.5 oz.) nacho cheese tortilla chips | |
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Directions:
In a large bowl, combine the first seven ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9 inch baking dish. Sprinkle with reserved chips. Bake, uncovered, for 30 minutes at 350 degrees or until cheese is melted and edges are bubbly.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3921/
Customer Comments
Anon. Chippewa Falls, WI
“My family said this was a keeper!”
Tina Allendale, MI
“This is an awesome recipe after a few variations... Cheddar cheese instead of Velveeta, Rotel Tomatoes instead of plain and I use left-over Rotisserie chicken. I make this for parties and people go crazy for it! :)”
Karen E Springdale, AR
“Did just like another reviewer, used Rotel and shredded Cheddar Cheese instead of diced tomatoes and Velveeta. I used a Rotisserie Chicken from the Deli, super easy and great taste and it costs about the same by the time you purchase chicken and prepare it for the dish!”
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