Tortilla Chip Casserole recipe

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Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) package nacho-flavor tortilla chips
4 skinless, boneless chicken breast halves
1 ¼ cups milk
½ cup shredded processed cheese

Nutrition Info

725.1 calories
carbohydrate: 64.9 g
cholesterol: 81.1 mg
fat: 35.1 g
fiber: 4.3 g
protein: 36.5 g
saturatedFat: 8.7 g
servingSize: -
sodium: 1826.5 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a large bowl, combine the soups, tomatoes and green chile peppers and milk. Mix well until smooth. Layer a 9x13 inch baking dish with the tortilla chips, then the chicken, and then pour the soup mixture over.

  3. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.

Recipe Yield

4 to 6 servings

Recipe Note

My mother would make this for me as a child, and now I make it for my family. My husband loves it, and it's very easy to make. It's cheesy, and the chile peppers give it a little kick.

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