Nacho Chicken Casserole
Nacho Chicken Casserole...cheesy potato casserole gets an upgrade with the addition of shredded chicken, nacho cheese soup and crushed tortilla chips.
Servings: 8
Calories: 428kcal
Ingredients
- 32 ounces frozen cubed potatoes
- 1 rotisserie chicken (about 3 cups of cooked chicken)
- 4 tablespoons unsalted butter (melted)
- 10 ounces Campbell's Fiesta Nacho Cheese Soup** (1 can)
- 1 cup sour cream
- 2 teaspoons taco seasoning mix
- ½ teaspoon salt
- 8 ounces sharp cheddar cheese shredded, about 2 cups
- ½ cup crushed tortilla chips
- Salsa to serve
Instructions
- Preheat oven to 350ºF. Spray a 9 x 13-inch baking dish with cooking spray.
- Whisk together the melted butter, nacho cheese soup, sour cream, taco seasoning, salt and half of the cheddar cheese (1 cup cheese). 4 tablespoons unsalted butter, 10 ounces Campbell's Fiesta Nacho Cheese Soup**, 1 cup sour cream, 2 teaspoons taco seasoning mix, ½ teaspoon salt, 8 ounces sharp cheddar cheese
- Place the frozen, cubed potatoes and the shredded chicken in a large bowl. Add the nacho cheese soup mixture to the potatoes and chicken and mix until well-combined. 32 ounces frozen cubed potatoes, 1 rotisserie chicken
- Evenly spread the potato and chicken mixture into the prepared dish.
- Top the casserole with the remaining shredded cheddar cheese and crushed tortilla chips. ½ cup crushed tortilla chips
- Bake at 350ºF for 1 hour or until heated through.
- Serve the casserole immediately, topped with fresh tomato salsa.
Video
Notes
- Sometimes we use 2 cans of nacho cheese soup. This makes it extra creamy!
- If the potatoes are thawed, this casserole will take less time to bake. Check it at 35 minutes.
Nutrition
Calories: 428kcal | Carbohydrates: 29g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 686mg | Potassium: 648mg | Fiber: 2g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 9.6mg | Calcium: 277mg | Iron: 1.7mg