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Tex-Mex-Chick Casserole

BakedCasseroleChickenCreamyDinnerHeartyHotPotluckSavory
Time :1 hour 30 minutes
Yield :8 servings
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Sometimes, what you need is something rich and simple that will astound your tastebuds. The Tex-Mex-Chick Casserole is exactly that, to everyone's delight! A layer of crunchy, cheese-flavored tortilla chips forms the base to a creamy, indulgent mixture of juicy chicken, savory sautéed onions, and spicy chiles: it's all the Tex-Mex classics in one dish! Topped with a melted layer of sharp cheese, Tex-Mex-Chick Casserole requires a little time to make but it takes no time at all to love!
Sometimes, what you need is something rich and simple that will astound your tastebuds. The Tex-Mex-Chick Casserole is exactly that, to everyone's delight! A layer of crunchy, cheese-flavored tortilla chips forms the base to a creamy, indulgent mixture of juicy chicken, savory sautéed onions, and spicy chiles: it's all the Tex-Mex classics in one dish! Topped with a melted layer of sharp cheese, Tex-Mex-Chick Casserole requires a little time to make but it takes no time at all to love!

Ingredients

  • 1 (10-ounce) bag nacho-cheese flavored corn chips crushed
  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 (10.75-ounce) can cream of mushroom soup
  • 1 (4.5-ounce) can chopped green chiles
  • 1/3 cup milk
  • 2 tablespoons sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 1/2 cups chicken chopped and cooked
  • 1 (8-ounce) package shredded sharp cheddar cheese

Directions

  • Preheat the oven to 350 degrees F.
  • Lightly grease a 9x13-inch baking dish.
  • Spread the crushed corn chips over the bottom of the baking dish, pressing them gently down.
  • Melt the butter in a large skillet over medium-high heat.
  • Add the onion to the melted butter, cooking and stirring until tender, about 6-7 minutes.
  • In a large bowl, stir the tomatoes, the cream of chicken soup, the cream of mushroom soup, the green chiles, the milk, the sour cream, the chili powder, and the cumin together.
  • Add the chicken and the butter-cooked onion to the soup mixture, stirring to combine.
  • Pour the soup mixture over the corn chips.
  • Top with the cheddar cheese.
  • Bake until bubbly and the cheese is melted, about 55-60 minutes.
  • Let stand for 10 minutes before serving.
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