Follow these steps for perfect results
Nacho Chips
Boiled Chicken
deboned
Cream of Celery Soup
Cream of Mushroom Soup
Ro-Tel Tomatoes
diced
Velveeta Cheese
sliced
Preheat oven to 350°F (175°C).
Place nacho chips in a 9x13 inch casserole dish, creating a single layer at the bottom.
Debone the boiled chicken and shred or chop it into bite-sized pieces.
Spread the chicken evenly over the nacho chips.
In a separate bowl, mix together the cream of celery soup, cream of mushroom soup, and diced Ro-Tel tomatoes.
Pour the soup mixture over the chicken and chips, ensuring even distribution.
Arrange slices of Velveeta cheese over the top of the casserole, covering the entire surface.
Bake in the preheated oven for approximately 30 minutes, or until the cheese is melted, bubbly, and lightly browned, and the casserole is heated through.
Let cool slightly before serving.
Expert advice for the best results
Add a layer of sour cream before baking for extra creaminess.
Top with green onions or cilantro after baking for added freshness.
For a spicier dish, use a spicier variety of Ro-Tel tomatoes.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated until ready to bake.
Serve hot, directly from the casserole dish or portioned onto plates.
Serve with a side salad.
Serve with sour cream and guacamole.
Pairs well with Tex-Mex flavors.
A refreshing complement to the richness of the casserole.
Discover the story behind this recipe
Popular comfort food in the Southern US and Texas.
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