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Cheesy Salsa Chicken Casserole Everyone Will Love

Cheesy Salsa Chicken Casserole Everyone Will Love

A creamy, cheesy chicken casserole with salsa and a crisp tortilla chip topping. Serve it as a dip with chips or as a comforting main dish with rice, beans, or salad.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 halves, about 1 1/2 to 2 lb total Boneless, skinless chicken breast halves, cooked and shredded
  • 1 cup Prepared salsa, mild or medium
  • 1 can, 10.5 oz Condensed cream of chicken soup
  • 1 cup Sour cream
  • 1 cup Shredded cheddar or Mexican-blend cheese, divided
Topping
  • 1 cup Crushed tortilla chips
Optional Seasonings and Garnishes
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • As desired Sliced green onions, chopped cilantro, or diced jalapeño

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
  2. In a large bowl, stir together the condensed cream of chicken soup, sour cream, salsa, and optional chili powder or ground cumin until smooth.
  3. Fold in the cooked shredded chicken and about half of the shredded cheese.
  4. Spread the chicken mixture evenly in the prepared baking dish.
  5. Sprinkle the crushed tortilla chips over the surface, followed by the remaining shredded cheese.
  6. Cover the dish loosely with foil and bake for 25 minutes.
  7. Remove the foil and continue baking for 5–10 minutes, until hot, bubbling, and lightly browned.
  8. Rest the casserole for 5 minutes, then garnish with sliced green onions or cilantro if desired and serve.

Notes

Rotisserie chicken or leftover roasted chicken works well; drain excess liquid so the casserole does not become watery. For a dip-style presentation, use up to 1 1/4 cups salsa and serve hot with tortilla chips. A cheddar and Monterey Jack combination melts especially well.