Chicken Nacho Cheesy Potatoes
Servings 6
Ingredients
- 1 bag (32 oz) frozen cubed potatoes
- 1 rotisserie chicken white meat shredded, dark meat reserved for another use
- 4 tbsp unsalted butter melted
- 1 can (10 oz) fiesta nacho cheese soup I used Campbell's brand
- 1 cup sour cream
- 2 tsp taco seasoning
- 1/2 tsp salt
- 8 oz sharp cheddar cheese shredded
- 1/2 cup tortilla chips crushed
- salsa for serving
Instructions
- Preheat oven to 350 degrees.
- Whisk together the melted butter, nacho cheese soup, sour cream, taco seasoning, salt and half of the cheddar cheese.
- Add the frozen, cubed potatoes and the shredded white chicken to a large bowl. Add the nacho cheese soup mixture to the potatoes and chicken and mix until well-combined.
- Spray a 9x13 casserole dish with cooking spray. Evenly spread the potato and chicken mixture into the casserole dish.
- Top the casserole with the remaining shredded cheddar cheese.
- Bake at 350 degrees for 1 hour.
- Serve the casserole immediately, topped with fresh salsa.