Nachos and chicken casserole together at last! It might seem like a strange partnership, but its positively potent taste will have you asking why you haven’t tried it before! Nacho Chicken Casserole captures the melty, stretchy experience of nachos with crunchy tortilla chips and Velveeta® cheese. At the same time, it has the heaping helpings of savory chicken you’d want from a classic casserole. Add in some spicy green chilies and jalapeño peppers, and you have a dinner with a snack-like satisfaction. Nacho Chicken Casserole shows just how amazing fusion dishes can be!


  • 4 cups chicken, cubed and cooked
  • 1 pound Velveeta, cubed
  • 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 cup onion, chopped
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) package tortilla chips, nacho cheese-flavored
  • jalapeño pepper, optional, to taste, sliced, for serving
  • fresh tomato, optional, to taste, diced, for serving


Step 1 –In a large bowl, combine the chicken, the Velveeta, the cream of chicken soup, the diced tomatoes with green chilies and their juices, the onion, the garlic salt, and the pepper, mixing well.

Step 2 –Crush the chips, setting aside 1 cup for the topping.

Step 3 –Add the remaining chips to the chicken mixture, folding them in.

Step 4 –Spoon the mixture into a 9×13-inch baking dish.

Step 5 –Sprinkle the mixture with the reserved chips.

Step 6 –Bake, uncovered, at 350 degrees F until the cheese is melted and the edges are bubbly, for about 30 minutes.

Step 7 –Serve with the sliced jalapeños and the diced fresh tomatoes.

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