Chicken Ole’

Chicken Ole’
By Barbara Berg – Maple Grove, MN
Servings: 0

Ingredients

3 Cups of Cooked Chicken, shredded or chopped
1 Can of Condensed Cream of Chicken Soup
1 Can of Condensed Cream of Mushroom Soup
1 -10oz Can of Tomatoes with Green Chilies, drained

1 Cup of Chicken Broth

1 Small Onion, chopped
1 Small Red Pepper, chopped
2 Cups of Shredded Cheddar Cheese
13 Cups of Old Dutch Restaurante Style Bite Size Nacho Tortilla Chips*, crushed                                                                            (Approximately 3 oz of Tortilla Chips = 1 Cup)
1 Cup of Sour Cream (Optional)

Preparation

  • Pre-Heat oven to 350º F
  • In a Medium mixing bowl combine the soups, tomatoes, chicken broth, onion, and red pepper.
  • Take a 9 x 13 baking dish and spread 1/2 of the Old Dutch Restaurante Style Bite Size Nacho Tortilla Chips on the bottom of the dish.
  • Next spread the half of the soup mixture onto the chips and then layer with the cooked chicken and 1 cup of the shredded cheese.
  • Pour remaining soup mixture over the top and sprinkle the with the remaining cheese.
  • Finally top the mixture off with the rest of the Old Dutch Restaurante Style Bite Size Nacho Tortilla Chips.
  • Bake for 1 hour. Remove from oven and let cool 10 -15 minutes.
  • Top if desired with sour cream and serve!

Recipe Variations

  •  *Substitute your favorite Old Dutch Restaurante Style Tortilla Chips with the Old Dutch Restaurante Style Bite Size Nacho Tortilla Chips.
  • For an added kick to the recipe top with sliced jalapeno peppers or chopped green onions.