There’s that moment when people crowd around the table, pulling at the stretchy, melty goodness of a plate of fresh nachos. Now everyone will be crowding around to get a slice of Nacho Party Dip Casserole… and as big a slice as possible! Each bite is filled with juicy chicken, melty Velveeta®, and spicy green chilies in a creamy, Tex-Mex-inspired sauce. All over the top is a crunchy tortilla topping, so you don’t miss out on that beloved nacho texture. Nacho Party Dip Casserole brings snack time energy to the dinner table and will win everyone over instantly!
Ingredients
- 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 nacho cheese tortilla chips
- jalapeño pepper, optional, to taste, sliced, for serving
- fresh tomato, optional, to taste, diced, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –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.
Step 4 –Crush the tortilla chips, setting 1 cup of the crushed chips aside.
Step 5 –Add the remaining crushed chips to the chicken mixture.
Step 6 –Spoon the mixture into the prepared baking dish and top with the remaining crushed chips.
Step 7 –Bake uncovered until the cheese is melted and the edges are bubbly, for about 30 minutes.
Step 8 –Serve with the sliced jalapeño and the diced fresh tomato.
