Fiesta Nacho Chicken Casserole Recipe

There is something in particular about cool, cold days that simply call for comfort food. Am I right? I experienced childhood in the upper east and afterward lived for a long time in the midwest, so I recall a lot of cold and frigid winters.

I need to concede that I don’t miss that nippy winter climate by any stretch of the imagination. Living in the south has totally ruined me.

Since I am utilized to warm temperatures, the cool simply doesn’t concur with me. Not that it at any point concurred with me, however now it disturbs me considerably more.

Fiesta Nacho Chicken Casserole

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Recipe by insidebrucrewlife Course: MainCuisine: AmericanDifficulty: Easy


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How to make Fiesta Nacho Chicken Casserole: Whisk together a can of nacho cheese soup and milk. Stir in a can of drained tomatoes, shredded cooked chicken, cilantro, and some cheese.


  • 1 – 10 3/4 can can condensed Fiesta Nacho Cheese Soup

  • 1/2 cup milk

  • 1- 10 can tomatoes and green chilies, drained

  • 2 1/2 cups cubed cooked chicken

  • 1/2 cup diced cilantro +extra for garnish

  • 2 cups shredded cheddar jack cheese, divided

  • 2 – 7.5 ounce cans refrigerated biscuits

  • 1 diced green onion


  • Preheat the oven to 375 degrees. Spray an 8 inch baking dish with nonstick spray.
  • Whisk together the soup and milk. Stir in the tomatoes, chicken, cilantro, and 1 cup cheese.
  • Spoon the mixture into the prepared dish. Bake 20 minutes.
  • Quarter the biscuits while the mixture is baking. Drop the biscuits on top of the hot mixture as soon as it comes out of the oven.
  • Sprinkle the remaining cheese on top and bake another 20 minutes. Garnish with green onion and cilantro. Serve immediately.


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