Recipe Background
Not-Cho Chicken is so good... you'll quickly understand why we named it that. It's got juicy chicken swimming in a sea of cheesy yumminess and crunchy nacho cheese chips. See? Every bite is filled with everything you love, so having to share it is a struggle. But let's play nicely and make everyone happy! Not-Cho Chicken brings out the best in everyone and you'll see why!
Not-Cho Chicken is so good... you'll quickly understand why we named it that. It's got juicy chicken swimming in a sea of cheesy yumminess and crunchy nacho cheese chips. See? Every bite is filled with everything you love, so having to share it is a struggle. But let's play nicely and make everyone happy! Not-Cho Chicken brings out the best in everyone and you'll see why!
Ingredients
- 4 cups chicken cooked and cubed
- 1 pound processed cheese such as Velveeta®, cubed
- 2 (10.75-ounce) cans condensed cream of chicken soup undiluted
- 1 (10-ounce) can diced tomatoes and green chiles undrained
- 1 cup onion chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) package nacho cheese tortilla chips crushed, divided
- jalapeño peppers optional, to taste, sliced, for serving
- tomatoes optional, to taste, diced, for serving
Directions
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- In a large bowl, mix the chicken, the cheese, the cream of chicken soup, the diced tomatoes and green chiles, the onion, the garlic salt, and the pepper together.
- Sprinkle all but 1 cup of the chips into the chicken mixture and stir to combine.
- Spoon the chicken mixture into the prepared baking dish and sprinkle with the remaining chips.
- Bake the chicken mixture, uncovered, until the cheese has melted and the edges are bubbly, about 30 minutes.
- Serve the chicken bake with the jalapeño peppers and the tomatoes.
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