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Adjust Servings:
1 Cup Sour Cream
1/2 Cup Ricotta Cheese
3 oz Cream Cheese
3 Cups Cooked & Chopped Chicken Breast
3 Cups Cooked Short Grain Rice
1 1/2 Cups Shredded Monterey Jack Cheese
1 Can Cream of Chicken Soup
4 oz Can Green Chilies
15 oz Can Diced Tomatoes
15 oz Can Black Beans
4 oz Can Black Olives
1/2 Tsp Garlic Salt
2 Cups Tortilla Chips
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Hot Rod’s Chili Chicken Casserole

Posted By Chef Rodney on April 29th, 2018 under Casseroles

I like almonds as a snack – keeps your energy up but doesn’t fill you up.

— Ina Garten
  • 45 min
  • Serves 10
  • Easy
  • Recipe Not Reviewed Yet


Every now and then you come across a gem of a recipe. And this recipe is one of those little gems. This Chili Chicken Casserole may not look like much on the surface but believe me it’s packed full of flavor!

This Chili Chicken Casserole is so good that everyone will be asking for seconds. A little tip I have shared before on this food blog. You can use pre-cooked shredded chicken from Costco to make the preparation of this casserole even easier.


For those of you that don’t like spicy dishes, don’t fear! This Chili Chicken Casserole would probably rate a big fat “0” on the Scoville Scale.


How to Make this Recipe


Preheat oven to 350°F.


In a large mixing bowl, combine sour cream, ricotta cheese and cream cheese. Add garlic salt and mix until smooth.


Add all the remaining ingredients (except tortilla chips) to the large mixing bowl. Toss until everything is well combined.


Pour chicken mixture into ungreased 9 x 13 baking dish.


Cover chicken mixture with crushed tortilla chips.


Bake for 30 minutes.


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