Taste of Home Casseroles Slow Cooker and Soups, p. 14
1 can (10-3/4 ounces) condensed cream of
chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons taco sauce
¼ cup chopped green chilies
3 cups cubed cooked chicken
12 slices process American cheese
4 cups broken tortilla chips
In a bowl, combine the soup, sour cream, taco sauce and chilies.
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| Such sauce! |
In an ungreased shallow 2-qt baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips.
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| You can already tell it's gonna be gooey-good. |
Repeat layers.
Bake, uncovered, at 350F for 25-30 minutes or until
bubbly.
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| Blue corn chips add a lot of pizzazz to the visual effect! |
My Rating: 4/5 "Definitely Midwest comfort food. The sauce is tangy and nice and melds well with the gooey cheese. Try to eat it all at once, though, because the chips are damp in the leftovers version of this dish. (Note - my partner, who does not approve of processed cheese, did not like this as much as I did.)"
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