Tex-Mex Chicken Casserole
Course: ChickenCuisine: Tex-MexPrep Time
15 mins
Cook Time
1
minuteAdditional Time
10
minutesTotal Time
1 hr 30 mins
Servings
8
Ingredients
1 (10 ounce) bag — nacho cheese-flavored corn chips (such as Doritos), crushed into crumbs
1 tablespoon — unsalted butter
1 small — onion, finely chopped
1 (14.5 ounce) can — diced tomatoes
1 (10.5 ounce) can — condensed cream of chicken soup
1 (10.5 ounce) can — cream of mushroom soup
1 (4.5 ounce) can — chopped green chiles
⅓ cup — milk
2 tablespoons — sour cream
1 teaspoon — chili powder
1 teaspoon — ground cumin
2 ½ cups — chopped cooked chicken
1 (8 ounce) package — shredded sharp Cheddar cheese
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Spread corn chip crumbs over bottom of the baking dish; press crumbs into place.
- Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 6 to 7 minutes.
- Combine diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Stir in chicken and onion to combine; pour over corn chips. Top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
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