Crispy Chicken Casserole

Time: 25-30 minutes

Servings: 6-8 servings


  • 2 ½ C Shredded Cooked Chicken
  • 1 (10oz) Can Diced Tomatoes & Green Chiles
  • 1 (10oz) Can Cream of Chicken Soup
  • 1 (5oz) Can Evaporated Milk
  • 1 Small Onion, chopped
  • 1 (10-12oz) Bag Tortilla Chips, crushed
  • 2 C Shredded Colby Jack Cheese


  1. Preheat the oven to 350 degrees. 
  2. Lightly spray a 9 x13 inch pan with non-stick cooking spray.
  3. Combine the cooked chicken, diced tomatoes & green chiles-undrained, cream of chicken soup, evaporated milk and onion in a large bowl.
  4. Place a layer of crushed tortilla chips, then a layer of the chicken mixture, then half of the colby jack cheese. 
  5. Repeat layers until the dish reaches the top of the pan. 
  6. Bake for 25-30 minutes or until the sides are bubbly.  

Go Rogue by adding cooked broccoli florets and a small can of diced green chilies.  

Want Chef Jeff to make this delicious meal for you? Contact him at

Check out the published recipe in the Branson Globe.