Easy Mexican Chicken Bake


  • 6 boneless, chicken breast halves – cooked, skinned
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed nacho cheese soup
  • 1 pound processed cheese, cubed
  • 1/2 teaspoon chili powder
  • 1 (14.5 ounce) package nacho-flavor tortilla chips


Preheat oven to 350 degrees F (175 degrees C).

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In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.

Spread a layer of tortilla chips in the bottom of a 9×13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.

Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.