Layered Chicken Nacho Dip
By
Ashley Gunderson
@Smashley
4
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
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.
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.
Ingredients
- 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
- 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.
