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The Mighty Chicken Stuff

The Mighty Chicken Stuff

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Robert S. Culver

Robert S. Culver

This is a dish I came up with due to boredom. It's fun, easy, and best of all the leftovers taste better than the original prepared dish!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 811 kcal
  • 41%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Place chicken in a large saucepan with enough water to cover by at least 2 inches. Mix in the seasoning packets from the ramen noodles. Bring to a boil, and cook until chicken is no longer pink in the center. Remove chicken and set aside to cool. Add the ramen noodles to the boiling chicken water. Cook until tender, about 2 minutes. Drain. Chop chicken into bite sized pieces when it is cool enough to handle.
  3. In a medium bowl, stir together the cream of mushroom soup, sour cream and milk. Grease a 9x13 inch baking dish, and begin layering the ingredients as follows. 1/3 of the tortilla chips, 1/2 of the noodles, 1/2 of the chicken, 1/2 of the broccoli, 1/3 of the cheese, and 1/2 of the soup mixture. Repeat layers a second time, then top with remaining tortilla chips and cheese.
  4. Bake for 30 minutes in the preheated oven, until heated through and bubbly.
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Reviews

my3kidsrgr8
20

my3kidsrgr8

3/13/2006

Definitely an odd assortment of ingredients. I gave it a try based on the other reviews, but it's pretty bland. Okay, but I won't make it again. I've never made a main course with a bag of potato chips as an ingredient. My husband called it white trash casserole.

A cook in Houston
16

A cook in Houston

1/10/2006

The guys in my household really, really liked this. They each had multipule, mounded servings. I liked it too. I changed the mushroom soup to garlic cream of mushroom soup and added some chopped onion to it. I was afraid there wasn't gong to be enough spices but the flavoring on the chips really came through and they stayed crunchy. I had never bought frozen broccolli before and did not care for it, to many stems. I prefer the crowns, so next time I wil steam some fresh. This was very easy to make and it made alot. Great leftovers. I used a big dutch oven pot instead of the 9x13 so I would have a lid to put on the leftovers. This casserole will be a regular in my house.

Beth
10

Beth

4/21/2008

My family loved this recipe and with five children that is saying a lot! Since I couldn't find ranch tortilla chips, I used plain ones but put a dry package of ranch dressing in the sour cream/soup/milk mixture. Fabulous!

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