Not-Cho Chicken is so good… you’ll quickly understand why we named it that. It’s got juicy chicken swimming in a sea of cheesy yumminess and crunchy nacho cheese chips. See? Every bite is filled with everything you love, so having to share it is a struggle. But let’s play nicely and make everyone happy! Not-Cho Chicken brings out the best in everyone and you’ll see why!
Ingredients
- 4 cups chicken, cooked and cubed
- 1 pound processed cheese, such as Velveeta®, cubed
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 cup onion, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) package nacho cheese tortilla chips, crushed, divided
- jalapeño peppers, optional, to taste, sliced, for serving
- tomatoes, optional, to taste, diced, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×9-inch baking dish.
Step 3 –In a large bowl, mix the chicken, the cheese, the cream of chicken soup, the diced tomatoes and green chiles, the onion, the garlic salt, and the pepper together.
Step 4 –Sprinkle all but 1 cup of the chips into the chicken mixture and stir to combine.
Step 5 –Spoon the chicken mixture into the prepared baking dish and sprinkle with the remaining chips.
Step 6 –Bake the chicken mixture, uncovered, until the cheese has melted and the edges are bubbly, about 30 minutes.
Step 7 –Serve the chicken bake with the jalapeño peppers and the tomatoes.
