Saturday, April 10, 2010

Crunchy nacho cheese chicken casserole

By Paula Deen

2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 1/2 lbs boneless skinless chicken breast, cut into 1/2-inch cubes
1 (16oz) container of sour cream
1 (14.5oz) can diced tomatoes
2 (10.75oz) cans cream of chicken soup
2 (4.5oz) cans chopped green chilies, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 (13oz) bag nacho cheese-flavored tortilla chips, crushed and divided 
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
Garnish: fresh cilantro, sliced jalapenos.

Preheat oven to 350 degrees. Spray a 4 quart baking dish with nonstick cooking spray.

In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes, stirring frequently. Add chicken, and cook for 6 to 8 minutes, or until cooked through. Remove from heat, and stir in sour cream, tomatoes, soup, chilies, salt, and pepper. 

Spread one-third of crushed chips in bottom of prepared dish. Top with one-third of chicken mixture. Repeat layers twice. Top evenly with cheeses. Bake for 30 to 40 minutes, or until hot and bubbly. Garnish with cilantro and jalapenos, if desired.


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