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!

★★★★☆ 3 votes
10 Min
5 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


1 can(s)
refried beans, 16 oz.
1 can(s)
Rotel diced tomato & green chilies -mild, med or hot
8 slice
Velveeta cheese
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


  • 1Spread refried beans in the bottom of a microwave safe dish.
  • 2Sprinkle 1/2 can of Rotel on top of the beans.
  • 3Use 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.
  • 4Layer the pulled chicken, sour cream, green onions, black olives and remaining Rotel.
  • 5Serve 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