Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, and ranch seasoning mix. Stir until everything is well blended.
Gently fold in the drained diced tomatoes with green chilies and the cooked egg noodles.
Transfer the mixture to a lightly greased 9×13-inch baking dish, spreading it out evenly.
Sprinkle the crushed tortilla chips over the top.
Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the top is golden brown.
Optional: Sprinkle the chopped green onions over the top before serving for a fresh pop of color and flavor!
Variations & Tips
For a spicier kick, you can use spicy ranch seasoning or add some diced jalapeños. If you prefer a lighter version, substitute Greek yogurt for the sour cream and use reduced-fat cheese. Quinoa or rice can be used instead of egg noodles for a gluten-free option. Feel free to mix in some steamed vegetables like broccoli or bell peppers for added nutrition. This dish is also great for meal prepping – just assemble it ahead of time, and bake when ready!
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