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Prep/Cook Time: 30 minutes
Servings: 4
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Average User Ratings:
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Ingredients
1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted, 6 oz.
1 can cream of roasted chicken soup with savory herbs (10 3/4 ounces) (alternate: any other cream soup)
2/3 cup warm water
1 package shredded Mexican-style cheese blend (about 2 cups), divided(8 ounces)
3 cups slightly crushed corn tortilla chips, divided
1 cup mild or medium salsa
1/2 cup black ripe olive slices
2 cups whole corn tortilla chips
1/2 cup sour cream
1/2 cup avocado slivers
1/2 cup diced tomato
Preparation Steps
- In large mixing bowl, combine soup and warm water. Add chicken, 1 cup cheese and 2 cups crushed tortilla chips. Mix together and place in 7 x 9 or 9 x 9-inch greased baking dish.
- Spread salsa evenly over chicken mixture; top with remaining crushed tortilla chips and cheese. Bake in preheated 350°F oven 20 to 25 minutes, until hot and bubbly.
- To serve, place a row of whole tortilla chips down center or around edges of casserole and garnish with remaining ingredients.
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 Nutrition Facts
Serving Size 433g Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 750 (38%)
Total Fat 46g (71%)
Saturated Fat 19g (95%)
Trans Fat 0g
Cholesterol 125mg (42%)
Sodium 2330mg (97%)
Total Carbohydrate 47g (16%)
Fiber 7g
Sugars 7g
Protein 36g
Calcium 45% Iron 8% Vitamin A 35% Vitamin C 25% * Percent of Daily Values are based on a 2,000 calorie diet.
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