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Name: nacho Chicken Casserole
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 8
Cuisine: not set
Ingredients: 1 medium green, sweet pepper chopped; 1 medium onion chopped; 2 teaspoon Chili powder; 1/2 teaspoon Ground cumin; 1 tablespoon olive oil; 1 10 - 3/4 ounce can condensed cream of mushroon soup reduced sodium; 1 10-3/4 ounce can Condensed cream of chick soup reduced sodium; 1 10 ounce can diced tomatoes and green chili peppers undrained; 3 cups Corn tortilla chips crushed; 3 cups cooked chicken cubed; 2 cups shredded cheese - cheddar; 1 cup whole tortilla chips

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INGREDIENTS

1 medium green, sweet pepper ; chopped
1 medium onion ; chopped
2 teaspoon Chili powder
1/2 teaspoon Ground cumin
1 tablespoon olive oil
1 10 - 3/4 ounce can condensed cream of mushroon soup ; reduced sodium
1 10-3/4 ounce can Condensed cream of chick soup ; reduced sodium
1 10 ounce can diced tomatoes and green chili peppers ; undrained
3 cups Corn tortilla chips ; crushed
3 cups cooked chicken ; cubed
2 cups shredded cheese - cheddar
1 cup whole tortilla chips

Servings

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a large skillet, cook sweet pepper, onion, chili powder, and cumin in hot oil until vegetables are tender. Remove from heat. Stir in soups and tomatoes.

2. To assemble, sprinkle 1-1/2 cups of the crushed tortilla chips over the bottom of a 2-1/2 to 3 quart oval baking dish. Top with half of the chicken, half of the soup mixture, half of the cheese and 1 cup of crushed tortilla chips. Top with remaining chicken, remaining soup mixture and remaining crushed chips.

3. Bake about 35 minutes or until bubbly around the edge and heated through. Sprinkle with remaining chees. Bake for 3 to 4 minutes more or until cheese in melted. Top with tortilla chips. Let stand for 10 minutes.

NOTES

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nacho Chicken Casserole

1 medium green, sweet pepper chopped
1 medium onion chopped
2 teaspoon Chili powder
1/2 teaspoon Ground cumin
1 tablespoon olive oil
1 10 - 3/4 ounce can condensed cream of mushroon soup reduced sodium
1 10-3/4 ounce can Condensed cream of chick soup reduced sodium
1 10 ounce can diced tomatoes and green chili peppers undrained
3 cups Corn tortilla chips crushed
3 cups cooked chicken cubed
2 cups shredded cheese - cheddar
1 cup whole tortilla chips

1.  Preheat oven to 350 degrees.  In a large skillet, cook sweet pepper, onion, chili powder, and cumin in hot oil until vegetables are tender.  Remove from heat.  Stir in soups and tomatoes.

2.  To assemble, sprinkle 1-1/2 cups of the crushed tortilla chips over the bottom of a 2-1/2 to 3 quart oval baking dish.  Top with half of the chicken, half of the soup mixture, half of the cheese and 1 cup of crushed tortilla chips.  Top with remaining chicken, remaining soup mixture and remaining crushed chips.

3.  Bake about 35 minutes or until bubbly around the edge and heated through.  Sprinkle with remaining chees.  Bake for 3 to 4 minutes more or until cheese in melted.  Top with tortilla chips.  Let stand for 10 minutes.

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Nutrition

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Serving Size: 1 Serving (151g)
Recipe Makes: 8 Servings

Calories: 547
Calories from Fat: 246 (45%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 11.9g
Cholesterol 46.2mg		14 %
Sodium 400.8mg		14 %
Potassium 326.3mg		9 %
Total Carbohydrate 56.6g		17 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 51.8g
Protein 21.1g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 547

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