Nacho Chicken Bake

Make a cheesy, spicy chicken casserole with a crispy nacho topping served with a fresh salad.

 

Serves 4

12 ounces canned chicken
1 cup prepared con queso sauce
1 cup canned condensed cream of broccoli soup
1 cup canned diced tomatoes with green chilies
4 ounces onion
1 dash garlic salt
1 dash pepper
4 ounces nacho tortilla chips
4 side salads

From kitchen to table in From kitchen to table in 1 hour.

Directions

1. Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
2. Drain chicken and place in a large mixing bowl. Add con queso, cream of broccoli soup and canned tomatoes and mix well.
3. Chop onion and add to mixing bowl along with pepper and garlic salt. Stir to completely blend.
4. Crush tortilla chips and mix 2/3 into chicken mixture. Pour into casserole dish and sprinkle remaining crushed tortilla chips over the top. Place in hot oven and bake for 45 minutes or until edges are brown and bubbly. Serve with salad.