Submitted by Irene Gammell Revised a bit by Sheri King
Cheesy Chicken Taco Dip
This is one of my mom’s recipes. She used to serve this a lot at family gatherings. I changed this a bit. You can make many variations on this and add many of your favorite toppings.
- 2 chicken breasts, cooked and cubed ((I like to use 2 cans of chicken))
- 1/2 medium onion, or to taste
- 2 cups sour cream
- 1 can cream of chicken soup
- 1 4oz can chilies, diced (drained)
- 1 can medium olives, drained and sliced
- 1-1/2 cup grated cheese ((I like the 4 cheese Mexican))
- 6 tortillas, torn into small pieces (or more)
- 1 1oz. pkg chicken taco seasoning mix
Preheat oven to 400*. Spray 9X13 pan with cooking spray and set aside. Spread broken pieces of tortilla on bottom of pan. Mix chicken, chilies, cream of chicken, sour cream, chicken taco seasoning and onion together. Spread over the tortillas.
Sprinkle top with cheese and sliced olives. Bake in preheated oven, uncovered, for 20 minutes or until hot and bubbly. Serve with tortilla chips, tomatoes, sour cream, guacamole, etc. etc. Limitless.
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