This Chicken Tortilla Chip Casserole is one of those easy weeknight dinners that feels like comfort food through and through. It’s creamy, cheesy, and full of flavor with just the right amount of crunch from the crushed tortilla chips. Every time I make this, it’s a hit with family and friends. It’s hearty, feeds a crowd, and it’s just plain good.
I usually bake a whole chicken ahead of time and chop it up for this recipe. You can also use a rotisserie chicken if you’re short on time. Either way, this casserole is packed with tender chicken and a Tex-Mex flavor that makes it irresistible.
Ingredients
4 to 5 cups cooked chicken, chopped (I bake a chicken and chop it for this)
1 cup green onion, chopped (regular onion works too)
1 cup green bell pepper, chopped
2 tablespoons oil
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can cream of celery soup
1 (10.5 oz) can cream of chicken soup
1 (4 oz) 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 ground cumin
3 to 4 cups crushed tortilla chips
2 cups shredded Mexican-style cheese (or any cheese you like)
Instructions
Start by heating the oil in a large skillet over medium heat. Add the chopped onion and green pepper, and sauté until they start to soften.
Next, stir in the diced tomatoes (with their juices), cream of celery soup, cream of chicken soup, green chilis, chili powder, garlic powder, black pepper, salt, and cumin. Stir well to combine and let everything simmer together for about 10 minutes. This brings all the flavors together.
Now it’s time to assemble your casserole. Grease a 9×13 baking dish and add a layer of crushed tortilla chips on the bottom. Top that with a layer of chopped chicken and then spoon over half of the soup mixture from your skillet. Sprinkle on 1 cup of shredded cheese.
Repeat with another layer of crushed chips, more chicken, and the rest of the soup mixture.
Bake in a preheated 350°F oven for 20 to 25 minutes. Remove from the oven and sprinkle the remaining cup of cheese over the top. Pop it back in the oven for another 5 minutes, or until the cheese is fully melted and bubbly.
Let it sit for a few minutes before serving. It makes 10 to 12 generous servings and goes great with a side salad or some fresh guacamole.
This is one of those casseroles that just feels like home. It’s easy, filling, and always a crowd-pleaser.
