2 cups chicken breast (cooked and shredded)
2 cans cream of chicken soup
1 cup sour cream
1 can rotel (drained)
1 can corn (drained)
2 cups Of your favorite shredded cheese
Half a regular sized bag of nacho cheese chips (crushed)
1)Preheat oven to 350F. Prepare a casserole dish (I use a 13×9 and an 8×8) with nonstick cooking spray or melted butter and set aside.
2)In a large bowl mix your cooked and shredded chicken, cream of chicken soup, sour cream, drained Rotel, drained corn, and 1 cup of your shredded cheese.
3)Once mixed thoroughly scoop into your casserole dish. Leave enough room for layer of crushed chips and cheese.
4)Top your casserole with the remaining 1 cup of cheese (i add more because we loveee cheese) and your crushed chips**. Bake for 15 minutes or until warm throughout and cheese is melted.
**some people choose to wait until the last few minutes of baking to help keep from burning their crushed chips. Covering with aluminum foil will also help avoid burning

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