Spicy Chicken Nacho Casserole
Ingredients
- 1 10.5 oz. bag chili cheese corn chips
- 1 10.5 oz. can cream of chicken soup
- 1 10.5 oz. can nacho cheese soup
- 1 10 oz. can Ro-Tel tomatoes
- 1 chicken cooked and shredded
Optional for serving:
- Sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Crush half of the bag of chili cheese corn chips and set aside.
- In a large mixing bowl, combine the cream of chicken soup, nacho cheese soup, Ro-Tel tomatoes (with their juice), and shredded chicken.
- Stir until well combined.
- Add the crushed corn chips to the mixture and stir to incorporate.
- Transfer the mixture into a 13x9x2-inch baking dish, spreading it evenly.
- Sprinkle the remaining whole corn chips over the top of the casserole.
- Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole stand for 5 minutes before serving.
- Optionally, serve with a dollop of sour cream on top.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful and spicy casserole with a crisp and refreshing beer like a Mexican lager or a light-bodied white wine such as Pinot Grigio. The acidity and lightness of the wine will balance the richness of the dish, while the beer’s carbonation will cut through the creaminess of the soups.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 33 g | Protein: 25 g | Fat: 28 g | Fiber: 3 g | Sugar: 2 g
