Chicken & Chips Casserole

Yesterday was one of those days that I really did not feel like making a huge labor intensive meal, so it automatically became casserole night. This casserole is one of my favorites and is very simple to make, plus it is very easy to double or triple if you have a lot of people for dinner. It has more of a Mexican taste to it due to the green chilies, but if your family doesn’t like peppers you can easily omit them and make this a cheese-only casserole.

Chicken & Chips Casserole

  • 3 cups cooked, cubed chicken breast(approximately 2 large chicken breasts)
  • 4 cups crushed tortilla chips
  • 1 cup sour cream
  • 1 can Cream of Chicken soup
  • 2 tbs taco sauce or salsa
  • 1 can green chile peppers(chopped)
  • 8-12 slices American Cheese(depending on how big your casserole dish is)

Preheat your oven to 350*

To start off, if you haven’t already cooked your chicken now is the time to do it. I usually have precooked chicken in the freezer to save on time but I ran out the other day so I had to cook some up. Just a food safety note, I’m sure most of you know but when cooking chicken, always use a different fork or spoon to remove the cooked chicken. Don’t use the one you used to put the raw chicken in the pan or to flip it over.

While your chicken is cooking, in a separate bowl mix together the sour cream, cream of chicken soup, taco sauce or salsa, & chile peppers.

Once your chicken is finished cooking, layer half the chicken in an un-greased casserole dish. Spread half the sour cream & soup mixture over the chicken. Next place on half the cheese slices. Finish the layer with half the chips.

Repeat the above steps for a second layer. Place in the oven for 25-30 minutes or until bubbly. Serve immediately.

If you try this casserole, feel free to let me know how your family likes it!

 

 

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