Real Recipes From Real Home Cooks ®

layered chicken nacho dip

(3 ratings)
Blue Ribbon Recipe by
Ashley Gunderson
Montgomery, IL

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

Prepared in a snap, this chicken dip is going to be a huge hit at your next football party or tailgate. We like the addition of chicken and not beef. It's delicious and a great way to use rotisserie chicken. Once assembled, it reminds us of a chicken 7 layer dip.

— The Test Kitchen @kitchencrew
(3 ratings)
prep time 10 Min
cook time 5 Min
method Microwave

Ingredients For layered chicken nacho dip

  • 1 can
    refried beans, 16 oz.
  • 1 can
    Rotel diced tomato & green chilies - 10 oz. - mild, med or hot
  • 8 slice
    Velveeta cheese
  • 1
    rotisserie chicken, deboned
  • 8 oz
    sour cream
  • 1 can
    sliced black olives, 8.3 oz
  • 1 c
    green onions chopped
  • tortilla chips

How To Make layered chicken nacho dip

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