Description
Creamy, cheesy chicken meets spicy jalapeños and a crunchy chip topping in this bold, comforting casserole perfect for any night.
Ingredients
2 cups cooked chicken, shredded or diced
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
1–2 fresh jalapeños, finely diced (seeds removed for mild)
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
2 cups crushed corn chips or buttery crackers
2 tbsp melted butter
Optional garnish: chopped green onions or cilantro
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a large bowl, mix cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Stir in chicken, diced jalapeños, and half of the shredded cheeses.
Spread mixture evenly into the prepared baking dish.
In a small bowl, toss crushed corn chips with melted butter.
Sprinkle remaining cheese over the casserole, then top evenly with buttered chips.
Bake uncovered for 25–30 minutes until bubbly and the top is golden and crunchy.
Let rest 5 minutes before serving. Garnish if desired.
Notes
For less heat, remove seeds from jalapeños or reduce quantity.
Add some of the crushed chips directly into the filling for added texture.
Rotisserie chicken makes this recipe even quicker!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American, Tex-Mex
