CHICKEN TORTILLA CHIP CASSEROLE
This zesty chicken tortilla chip casserole makes a lot and my family loves it. You will definitely want to save this recipe. This is the perfect recipe for the busy family. It’s very easy to make and one that is perfect for a busy night. Super versatile too and has great reviews!
Chicken Tortilla Chip Casserole Ingredients Needed:
4 to 5 cups chicken, cooked
Green onion
Green Bell Pepper
Cooking Oil
Can of diced tomatoes
Can cream of celery soup
Can cream of chicken soup
Can of green chilis
Chili powder
Garlic powder
Black pepper
Salt
Cumin
Crushed tortilla chips
Mexican style cheese or cheese of your choice
You can add some cayenne or hot sauce to this casserole if you like hot food. Can serve with a dollop of sour cream on top, chopped tomatoes, olives, etc. You can also replace the can of diced tomatoes with Rotel Tomatoes. This makes a great dish for company and you can use your imagination and add other ingredients, too.
For a time saver use rotisserie chicken! Sometimes they already have it pulled off the bone in the deli section of the grocery.
You could also use crushed Doritos in this recipe if you wanted to switch it up! If you like this dish you will love this Green Chile Enchilada Skillet.
“Excellent recipe! Great way to us up then broken chips in the bag. I did use leftover turkey as that is what I had.” – Fern
“Made this for the family (12) and they all thought it was really good. I figured that out when there was nothing left.” CJ
“I made it today and I thought it was great. I had my daughter and granddaughter for supper and they thought it was great. I will make it again.” – Louise
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Chicken Tortilla Chip Casserole
Ingredients
- 4 to 5 cups chicken cooked and chopped (I bake a chicken and chop for this recipe)
- 1 cup green onion chopped (can use regular onion)
- 1 cup green pepper chopped
- 2 tablespoons oil
- 1 14.5 ounce can diced tomatoes, undrained
- 1 10.5 ounce can cream of celery soup
- 1 10.5 ouncecan cream of chicken soup
- 1 4 ounce can green chilis, drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 3 to 4 cups crushed tortilla chips
- 2 cups shredded Mexican style cheese or cheese of your choice
Instructions
- You will need a large skillet. Cook the green pepper and onion in the oil. Add the tomatoes, celery soup, chicken soup, green chilis, chili powder, garlic powder, pepper, salt and cumin to the skillet. Mix well with a spoon and simmer about 10 minutes. Add a layer of crushed tortilla chips to a 9 x 13 baking dish. Next, add a layer of chicken and cover with half the soup mixture from your skillet. Sprinkle on 1 cup of the shredded cheese.
- Add another layer of chips, chicken, and the rest of the soup mixtures. Bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and add remaining cup of cheese. Return to oven for about 5 minutes or long enough to melt the cheese on top of the casserole dish. Makes 10 to 12 servings
Notes
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I like to make this with spicy nacho cheese Doritos in place of the tortilla chips. It adds a nice flavor to the casserole.
Can this be frozen? If so, how best to reheat? Wondering what the tortilla chips will do?
I’ve never frozen this dish. I don’t know that it would freeze well but you can try it. Thanks!
Loved this was absolutely delicious! Will definitely make again.
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Excellent recipe! Great way to us up then broken chips in the bag. I did use leftover turkey as that is what I had.
I was wondering if instead of a can of diced tomatoes, could you use a can of Rotel tomatoes and chilies. Would you still put in the can of green chilies?
Rotels would be great in this, if you love green chilis you can still use the extra can, but the rotels is probably enough.
The green pepper.. Is that jalapeño or a bell pepper? Looks delicious and I’d like to make it!
It’s green pepper, but you can use whichever you like.
Made this for the family (12) and they all thought it was really good. I figured that out when there was nothing left.
Wonderful! So glad this recipe was a hit!
Easy and delicious! Thank you for a wonderful casserole. My kids went back for seconds.
Definitely going to make this week I love new recipes
I have not tried freezing this, Alice, because I thought the chips might get soggy.
They are not as crunchy as when fresh but still have a little crunch to them.
Has anyone tried this with corn chips or chili cheese corn chips instead of tortilla strips?
I haven’t but they both sound great.
I made it with spicy Doritos & it was very good,
SUE CHRISTMAS,,,,,,THANK YOU MARY,I AM GOING TO TRY THE EGG NOODLES THINK MY FAMILY WILL LIKE IT BETTER WITH THE NOODLES
Winner, winner, South of the Border chicken dinner………….yum!
I can’t wait to try this. My grandmother did a casserole called south of the border and it had chicken and chips also. I never got her recipe and I wish I would have . Her dish was delish and this recipe is as close as I have seen. Thank you my lady.
I made it today and I thought it was great. I had my daughter and granddaughter for supper and they thought it was great. I will make it again.
Thank you so much, Louise. I am happy to know you and your family enjoyed this recipe. We love it.
Thank you so much for sharing. I wil try this.
Too large for my family .. can 1/2 could be frozen for another meal? It really sound delicious!
Yes, I think you could do that Judy, or try cutting the recipe in half, too.
I am going to have to try this it looks yummy.
This looks and sounds delicious! I am going to try it tonight!
Winner! Thank you!!
This sounds great and I intend to make it soon. For a short cut I think a rotisserie chicken would be a short cut to a great dish.
Do you have any suggestions for gluten free substitutes for the soups? We have Celiacs and most of the condensed soups have wheat. Thank you
I don’t, Vicki, but posted your comment and maybe someone else will have some ideas for you.
Thank you…I’ll keep looking but I saved this recipe for the future
Gluten Free Cream of Chicken Soup Mix
4 cups instant non-fat dry milk
1 1/2 cups cornstarch
1/2 cup chicken or beef bouillon granules
1/3 cup dry minced onions
2 teaspoons mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon Hot Shot (red and black pepper blend)
This equals 18 cans of condensed cream of chicken or cream of beef soup! Stored in two jars! I’m so excited.
To reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup mix and 1 1/4 cups water, either using a small saucepan on the stove or a microwave-safe bowl; cook and stir till mixture thickens.
I labeled the jars and noted the directions to reconstitute the mix right on the lid. This batch of cream of chicken mix and another of cream of beef is equal to 36 cans of soup!
Make a white sauce with cornstarch and milk, could simmer celery in milk to give the milk extra flavor.
Have you tried this: Gluten-Free Cream of Chicken Soup Replacer Recipe – Allrecipes.com
https://www.allrecipes.com/recipe/245546/gluten-free-cream-of-chicken-soup-replacer/
Vicky, Walmart’s Great Value brand makes a GF cream of chicken soup. I plan to use 2 cans of that instead of one each of the cream of celery and cream of chicken soup.
I will definitely try this one. Every time I see chicken tortilla soup on a menu I try it
Date: Tue, 23 Apr 2013 14:48:09 +0000 To: mewhite66@hotmail.com
Oh Yes! I make a similar recipe and we call it Taco Chicken. A BIG HIT for everyone who tastes it. YUMMMM! I’ve got a giveaway going on and would love for you to come over and check it out..thanks to you I made it over 5,000 FB likes over the weekend. MUAH! http://www.thebetterbaker.blogspot.com/2013/04/a-giveaway-celebrating-5000-facebook.html
My husband would love me for making this for him. These types of casseroles are right up his alley. Thanks for sharing…I may make this for him this week. 🙂
Enjoy your afternoon!
Allison
Thanks for all your great recipes
just wondering how small the tortilla chips should be
Don’t crush them, just break them into pieces.
This Comment is about the:: “Chicken Tortilla Chip Casserole”. I make this with uncooked corn tortillas and let it sit in the fridge for at least 4 hours to soak in to them. The reason I use uncooked tortillas is because this is so salty with the 2 cans of soups.I needed a healthier version as the chips are salted as well. Hope this helps.
Terry, thanks for this comment, I will try it that way because my husband can not have sodium. So, I am constantly looking for very low or no sodium recipes. Thanks again!
I make this using egg noodles instead of chips. Cook them first in some chicken broth. We love it.