My Texas friend brought this to a dinner, and there was not a bite leftover!
This hearty and flavorful casserole is a classic comfort food recipe that’s perfect for a weeknight dinner or a potluck. The creamy sauce, tender chicken, and crunchy tortilla chips make it a satisfying and delicious meal.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked Chicken (shredded) | 2 cups |
| Cream of Chicken Soup | 1 can (10.5 oz) |
| Cream of Mushroom Soup | 1 can (10.5 oz) |
| Sour Cream | 1 cup |
| Shredded Cheddar Cheese | 1 cup |
| Ranch Seasoning Mix | 1 packet |
| Diced Tomatoes with Green Chilies (drained) | 1 can (10 oz) |
| Cooked Egg Noodles | 3 cups |
| Crushed Tortilla Chips | 1 cup |
| Chopped Green Onions (optional) | 1/4 cup |
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Combine Ingredients: In a large mixing bowl, combine shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, cheddar cheese, and ranch seasoning mix. Stir until well blended.
- Add Veggies and Noodles: Gently fold in drained diced tomatoes with green chilies and cooked egg noodles.
- Transfer to Baking Dish: Transfer the mixture to a lightly greased 9×13-inch baking dish.
- Top with Tortilla Chips: Sprinkle crushed tortilla chips over the top.
- Bake: Bake in preheated oven for 25-30 minutes, or until bubbly and golden brown.
- Serve: Serve immediately, optionally garnished with chopped green onions.
