NACHO SOUP RECIPE RECIPES

Name: Nacho Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 4 cups cubed cooked chicken; 1 pound Velveeta, cubed; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 cup chopped onion; 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1 package (14-1/2 ounces) nacho cheese tortilla chips; Optional: Sliced jalapeno pepper and diced tomato

NACHO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Nacho Chicken Recipe: How to Make It - Taste of Home image

I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 9

Ingredients

4 cups cubed cooked chicken
1 pound Velveeta, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 package (14-1/2 ounces) nacho cheese tortilla chips
Optional: Sliced jalapeno pepper and diced tomato

Steps:

In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

Nutrition Facts : Calories 496 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 1299mg sodium, CarbohydrateContent 32g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

FAVORITE BAKED POTATO SOUP RECIPE: HOW TO MAKE IT

Favorite Baked Potato Soup Recipe: How to Make It image

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 25 minutes

Prep Time 20 minutes

Cook Time 01 hours 05 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

4 large baking potatoes (about 12 ounces each)
2/3 cup butter, cubed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups 2% milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 cup shredded cheddar cheese
10 bacon strips, cooked and crumbled

Steps:

Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

Nutrition Facts : Calories 469 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 563mg sodium, CarbohydrateContent 41g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

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NACHO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving

In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

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FAVORITE BAKED POTATO SOUP RECIPE: HOW TO MAKE IT

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 25 minutes
Category Lunch
Calories 469 calories per serving

Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

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Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth. Generously frosts a 13x9-inch cake.

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In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

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