Ingredients Jump to Instructions ↓

  1. 4 To 5 Cups Tortilla Chips , coarsely crushed

  2. 2 Cups Sliced White Mushrooms

  3. 2 Tablespoons Butter

  4. 2 Teaspoons Chicken-flavored Soup-base Seasoning Powder

  5. 4 Tyson Oven Roasted Boneless Skinless Chicken Breasts ,

  6. 2 breasts per package

  7. 2 , 10-ounce

  8. 1 Cup Sour Cream

  9. 1 1/2 Cups Fresh Pico De Gallo , drained

  10. 12 Ounces Grated Monterey Jack Cheese , plain or pepper jack

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 F.

  2. Using your hands or a wooden spoon, coarsely crush the tortilla chips. This is easier to do if you leave them in the bag (open it slightly to let the air out).

  3. Place mushrooms and butter in a glass bowl. Toss with soup powder and microwave on High (100 percent power) for 2 minutes. Drain to remove excess moisture.

  4. Cut the chicken into bite-size chunks. Combine the alfredo sauce with sour cream and mix well. Coat a 9x12-inch glass baking dish with nonstick cooking spray. Cover the bottom of the pan with about 2 cups of the crushed chips. Top with half of the chicken, all of the mushrooms, half of the sauce, half of the pico de gallo and half of the cheese. Repeat with 2 cups crushed chips and remaining chicken, sauce, pico de gallo and cheese.

  5. Bake the casserole 35 to 40 minutes, or until hot. Makes 8 to 10 servings.

  6. Note: The sauce is fairly thick, so it is easier to spread if you evenly distribute large spoonfuls and then spread it gently with the back of a large spoon. Once the dish heats, the sauce will thin. You can make this 8 hours in advance.


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