Rating: 4 stars 4
21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

A tasty chicken casserole, using shredded chicken and crumbled tortilla chips. Be the king or queen of your 'ranch' by serving up this treat for dinner!

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 9x13 inch baking dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.

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  • In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.

  • Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.

  • Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.

Nutrition Facts

560 calories; protein 28.6g; carbohydrates 54.8g; fat 26.5g; cholesterol 87.6mg; sodium 1545.2mg. Full Nutrition
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