Simple Way to Bowl And Basket Tortilla Chips

Tortilla Chip Casserole

Tortilla chips are a dip lover's dream.

Recipe Summary Tortilla Chip Casserole

My mother would make this for me as a child, and now I make it for my family. My husband loves it, and it's very easy to make. It's cheesy, and the chile peppers give it a little kick.

Ingredients | Bowl And Basket Tortilla Chips

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 (10 ounce) can diced tomatoes with green chile peppers

1 (14.5 ounce) package nacho-flavor tortilla chips

4 skinless, boneless chicken breast halves

1 ¼ cups milk

½ cup shredded processed cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine the soups, tomatoes and green chile peppers and milk. Mix well until smooth. Layer a 9x13 inch baking dish with the tortilla chips, then the chicken, and then pour the soup mixture over.

Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.

Info | Bowl And Basket Tortilla Chips

prep: 20 mins cook: 15 mins total: 35 mins Servings: 5 Yield: 4 to 6 servings

TAG : Tortilla Chip Casserole

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,