Creamy Chicken Nacho Casserole:
Ingredients:
- 2 cans Cream of Chicken Soup (10 oz each)
- 1 can Black Beans, drained (completely optional)
- 1 can Rotel (whatever level of spice you desire) (14 oz can)
- 1 cup shredded Cheddar Cheese
- 2 large Chicken Breasts (raw), diced
- Salt and pepper to taste
For serving:
- Tortilla chips
- Minced cilantro
- Sour cream
- Sliced avocado
- Black olives
Instructions:
- In a large mixing bowl, combine the Cream of Chicken Soup, drained Black Beans (if using), Rotel, shredded Cheddar Cheese, diced Chicken Breasts, salt, and pepper. Mix well until all ingredients are evenly combined.
- Pour the mixture into the crockpot, spreading it evenly.
- Cook on low for 4-6 hours or on high for 2-3 hours. Make sure the chicken is cooked through, and the mixture is hot and bubbly.
- While the mixture is cooking, prepare your preferred toppings – minced cilantro, sour cream, sliced avocado, and black olives.
- Once the creamy chicken nacho mixture is ready, give it a gentle stir to ensure the ingredients are well incorporated.
- Serve the creamy chicken nacho casserole over a bed of tortilla chips.
- Garnish with minced cilantro, a dollop of sour cream, sliced avocado, and black olives, or any other toppings you enjoy on your nachos.
- Enjoy this delicious and easy-to-make crockpot creamy chicken nacho casserole with family and friends!
Note: Feel free to customize the recipe by adding other toppings like diced tomatoes, green onions, or jalapeños for an extra kick.
