Tex-Mex Chicken Casserole Recipe



  • 10-ounce bag of nacho cheese corn chips
  • 1 tablespoon butter
  • 1 small onion (finely chopped)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can condensed cream of chicken soup (10.75 ounces)
  • 1 can condensed cream of mushroom soup (10.75 ounces)
  • 1 can chopped green chilies (4.5 ounces)
  • 1/3 cup milk
  • 2 tablespoons sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 ½ cups cooked chicken (chopped or shredded)
  • 2 cups shredded sharp cheddar cheese


  1. Pour chips into a 13×9 casserole dish lightly sprayed with cooking spray. Crush chips over the bottom. (I used the bottom of a glass jar to do this and it worked really well)
  2. Melt the butter in a large skillet over medium-high heat and cook onion until tender.
  3. In a large bowl mix together the soups, green chilies, milk, sour cream, chili powder, and cumin. Add the chicken and onion and mix until well combined. Spread the mixture evenly over the chips and top with the cheddar cheese.
  4. Bake for 55-60 minutes or until bubbly and cheese is melted; let rest 10 minutes before serving.