Layered Chicken Nacho Dip

Ashley Gunderson


I created this on a Sunday to have for the Chicago Bears game. I just wanted something different. It turned out really good and it's super easy!

Blue Ribbon Recipe

This dip is going to be a HUGE hit at your next football party or tailgate. It can be prepared in a snap. I really like the addition of chicken and not beef in these nachos - it makes these really good. The Test Kitchen


★★★★☆ 3 votes

10 Min
5 Min


Add to Grocery List

  • 1 can(s)
    refried beans, 16 oz.
  • 1 can(s)
    Rotel diced tomato & green chilies -mild, med or hot
  • 8 slice
    Velveeta cheese
  • 1
    rotisserie chicken, deboned
  • 8 oz
    sour cream
  • 1 can(s)
    black olives sliced
  • 1 c
    green onions chopped
  • ·
    tortilla chips

How to Make Layered Chicken Nacho Dip


  1. Spread refried beans in the bottom of a microwave safe dish.
  2. Sprinkle 1/2 can of Rotel on top of the beans.
  3. Use the slices of Velveeta cheese to cover the beans and Rotel. Put in the microwave for 2-3 minutes until the cheese melts and the beans are warm.
  4. Layer the pulled chicken, sour cream, green onions, black olives and remaining Rotel.
  5. Serve with tortilla chips. I like the scoops best. Would probably be good with Fritos as well.

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About Layered Chicken Nacho Dip

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