Chicken in the Chips
Chicken in the Chips is an easy Tex-Mex casserole that’s big on flavor and comfort. Tender cooked chicken is layered with a creamy salsa sauce, plenty of shredded cheese, and crunchy corn chips, then baked until hot, bubbly, and golden. The chips soften slightly into the sauce while the edges stay crisp, giving every scoop a satisfying mix of textures. It’s simple to put together on busy weeknights and a guaranteed hit with the whole family.
Ingredients
- 2-2 ½ cups cooked chicken chopped or shredded
- 1 can cream of chicken soup can size not specified
- ½ cup sour cream
- 1 cup salsa OR 1 can Ro-Tel tomatoes
- 2 cups cheddar or Colby Jack cheese shredded, divided
- 3 cups corn chips divided; whole or crushed
Instructions
- Preheat the oven to 350°F.
- Combine the cooked chicken, cream of chicken soup, sour cream, and salsa OR Ro-Tel tomatoes. Spread slightly less than half the mixture in a casserole dish.
- Top with half the shredded cheese, followed by half the corn chips.
- Repeat with the remaining chicken mixture, cheese, and corn chips.
- Bake in the center of the oven for 20–25 minutes, or until hot and bubbly.
- Remove from the oven and allow to cool slightly before serving.
Notes
Chips: Leave whole for presentation or crush for easier eating, especially for children.
Salsa Alternative: If using Rotel tomatoes with green chiles, do not drain.
Serving suggestion: Serve with yellow rice and Restaurant Style Refried Beans.
Nutrition
Calories: 887kcalCarbohydrates: 46gProtein: 44gFat: 59gSaturated Fat: 22gPolyunsaturated Fat: 14gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 151mgSodium: 1349mgPotassium: 453mgFiber: 3gSugar: 2gVitamin A: 1010IUVitamin C: 0.3mgCalcium: 593mgIron: 3mg
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