Last night we had friends over for dinner and I made this Crunchy Nacho Cheese Chicken Casserole.
It was fabulous!
Of course, anything with Doritos in it is going to make me swoon. Here the nacho flavored chips are layered with a thick, rich, creamy chicken, chili and tomato mixture. That all gets topped with a mixture of cheeses then baked until hot and oozing with deliciousness.
It’s a great recipe to keep on hand for entertaining. It makes a lot and you can assemble the casserole earlier in the day and pop into the oven when your guests arrive.
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
16 oz sour cream (I used half that amount)
1 (14.5oz) can diced tomatoes
2 (10 oz) cans cream of chicken soup
2 (4.5 oz) cans chopped green chilies, drained
1/2 teaspoon pepper
1 (13 oz) bag nacho cheese-flavored tortilla chips (such as Doritos), crushed and divided
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
Garnish: fresh cilantro, sliced jalapeños.
1. Preheat oven to 350℉. Grease a 4 quart baking dish.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes, stirring frequently. Add chicken, and cook for 6 to 8 minutes, or until cooked through. Remove from heat, and stir in sour cream, tomatoes, soup, chilies, and pepper.
3. Spread one-third of crushed chips in bottom of prepared dish. Top with one-third of chicken mixture. Repeat layers twice. Top evenly with cheeses. Cover and bake for 30 to 40 minutes, or until hot and bubbly. Garnish with cilantro and jalapeños, if desired.
Recipe from Cooking With Paula Deen Magazine
Here’s a cover of Wreckless Eric’s ‘Whole Wide World’ to accompany your happy taste buds.
Check out Mystery Twins on the band’s Website where you can buy their music.