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.

Enjoy,

Winegirl15