If you're looking for a spicy chicken dish to either serve as a meal or as a heavy topping to chips for a game day look no further than this recipe. I found it off of a blog I love, Lamberts Lately, and made it a few weeks ago for us. The recipe I'm going to give you is a much less spicy version than Leslie's because her version was pretty much more than I could handle! But if you want to up the spice quotient follow her directions and you'll be there. We liked it as a meal but will probably use it as a game day dip meal in the future.
Makes 1 packed to the brim square/small round casserole or a less full 9x13 casserole
1 lb Chicken
1/2 Tablespoon Chili Powder
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/8 Teaspoon Cayenne Pepper
1 Can Cream of Chicken Soup
1 tub Philadelphia Cooking Cream (or 10 oz Cream Cheese)
1 can Rotel
3/4 cup Pepperjack Cheese
1 1/4 cup Cheddar Cheese
1 bag Tortilla Chips
1. Cut the chicken into small pieces and cook in a little bit of oil a skillet. Add next four seasonings to chicken as it cooks.
2. Mix together soup, cooking cream, rotel, and half of each cheese. Add in chicken once finished.
3. Put a good layer of tortilla chips on the bottom of a sprayed casserole dish, then top with the chicken mixture. Add the rest of the cheese on top.
4. Bake at 350 degrees for 30 minutes or until bubbly.
