Nacho cheese-flavored chips are layered with a creamy tomato sauce, shredded chicken, and Mexican cheese blend for a quick and easy weeknight casserole.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
564 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
Step 3
Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
Step 4
Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
Step 5
Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.
Ingredients
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (8 ounce) package shredded Mexican cheese blend
1 (14 ounce) can whole kernel corn
2 pounds skinless, boneless chicken breast halves, cut into chunks
1 teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
