Green Chile Chicken Casserole Recipe

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Green Chile Chicken Casserole

Peggy Sue Ross


This is a hearty and satisfying meal! Even my picky children love this! The lime flavored chips add such a nice taste and contribute to a crunchy topping! I always keep the ingredients for this on hand curing the winter. This is a quick-casserole because the chicken is already cooked, you just need to heat through. And, because your actual 'cooking' time is just assembling and into the oven, it can be done on a weeknight. This re-heats nicely!

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15 Min


40 Min


2 can(s)
(22.5 oz. total) canned white meat chicken, drained
1 can(s)
(20 oz.) white hominy, drained (you can use a larger or smaller can)
1 can(s)
(7 oz.) chopped green chiles
1 can(s)
cream of chicken soup
1 Tbsp
dehydrated onion
1 tsp
chili powder
1 tsp
garlic powder
2 c
grated sharp cheddar cheese
1 c
grated sharp cheddar cheese
3 c
coarsely crumbled tostitos lime tortilla chips

Directions Step-By-Step

Pre-heat oven to 400 degrees. Grease 2 Qt casserole dish.
Mix together chicken, hominy, chiles, soup, onion, chili powder, garlic powder and 2C of cheese(all but 1C cheese and crushed chips).
Place 1/2 of mixture along bottom of the casserole dish and top with 1/2 of the chips.
Layer chicken mixture and top with remaining chips and reserved 1C cheese.
Bake (uncovered) for 30-40 minutes until bubbly. Keep an eye during the last 10 minutes and cover with foil if cheese is getting too browned.

About this Recipe

Other Tag: For Kids
Hashtag: #Casserole