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    You are in: Home / Recipes / Chicken and Chip Casserole Recipe
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    Chicken and Chip Casserole

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on May 21, 2001

      This recipe is simple to make and flavorful but I found the cornchips became very mushy with the liquid on it. I did add black beans (drained) to add additional color and protein to dish.

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    • on April 09, 2001

      This is a very easy recipe to make. Everyone loves it. It's even good cold. All you need is a salad and you have a complete meal. Thank you ,mary ann davis

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    • on December 27, 2002

      I made this for my daughter tonight and she said to give you 5 stars! Creamy and rich and a great way to use some of my leftover turkey! Thanks Therese!

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    • on March 11, 2010

      This was so easy and incredibly delicious. I am a college student and make one large recipe to last me a whole week so I can still cook and eat good food without having tons of leftovers. Let me just say that this was so filling, so delicious, and something I looked forward to eating every day. It fit into my budget and filled my smiling stomach for a week!

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    • on October 25, 2010

      Easy and yummy good!

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    • on February 24, 2009

      Everyone loved this (even my picky 7 year old) I didn't have tortilla chips on hand, so I just sliced some corn tortillas and used those to stack them. This is definately a keeper and my husband gave it two thumbs up :)

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    • on January 24, 2009

      This was great and so easy and great for leftovers! Because I didn't have tomatoes (and don't really like them anyhow) I used a drained can of corn. I also added some leeks I needed to use in with the onion and chicken. We didn't have chips, but some tortillas we really needed to use up, so I cut those in strips and used those instead...turned out very yummy and very fast!!!!

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    • on November 12, 2008

      This was GREAT!! and super easy. I changed a few things according to what I had in my cabinets. I use 2 chicken breast chopped and I sauted them in some butter with onions then in a different bowl I combined can of corn can of black beans washed and drained, can of chicken broth, can of cream of celery(substitued for the cream of chicken) I cut up fresh tomatoes (sub for the can of rotelle) put crushed tortilla chips on bottom of bakeware then chicken and onions, then my soup mixture sprinkled some chedder cheese on top and then more crushed tortilla chips and viola! baked and then served over warm egg noodles... WAS A HIT!!!!

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    • on October 26, 2007

    • on October 23, 2007

      This was great for using up leftovers! I tossed some black beans, corn and rice into the layers of this wonderful casserole. I gave the onions a headstart sauteeing in olive oil to caramelize them before adding the chicken. I also used a combo of crushed tortilla chips and cut up flour tortillas in place of the corn chips. And I reduced the amount of cheese. This tasted heavenly! I let it bake for a long time to get really golden and bubbly. I'm going to remember this the next time I want a family-pleasing, satisfying Southwest chicken casserole!

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    Nutritional Facts for Chicken and Chip Casserole

    Serving Size: 1 (288 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 326.5
     
    Calories from Fat 171
    52%
    Total Fat 19.0 g
    29%
    Saturated Fat 10.8 g
    54%
    Cholesterol 77.1 mg
    25%
    Sodium 1244.5 mg
    51%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.2 g
    5%
    Protein 27.1 g
    54%

    The following items or measurements are not included:

    corn chips

    Detailed Nutrition Values About Nutrition Info
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