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!
Zucchini Balls with Rice and Garlic Sauce
Grilled Lamb & Almonds Shrimp Roast Potato & Creole
Discovering the Delight of Purslane: A Tasty Treasure from the Garden
After eating this, I’m never having salmon any other way! Holly Owens
BEEF TIPS, EGG NOODLES AND CREAMY GRAVY
Unlocking Nature’s Secret: A Banana Peel and Potato Anti-Wrinkle Cream
What You Should Know: The Color of Your Urine Determines Your Kidney Health
5 Types of Meat You Should Avoid Buying
Put THIS in the oven before bed and it will be completely CLEAN in the morning! The world’s fastest hack for a shiny, grease-free oven!
