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*Before you begin, the diced onion can be sauteed in a couple of tablespoons of butter or olive oil, if youd like.
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Ive made this recipe both ways (sauteed and not sauteed) and it works either way.
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Go with your gut!
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Preheat your oven to 350 degrees.
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Grease a 9x13x2 casserole dish with your favorite cooking spray.
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Pick the meat off of both chickens (white and dark meat) and place in a large bowl.
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Discard the skin and bones.
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This is easiest to do when the chickens are about room temperature, so if theyre piping hot from the deli, give them a few minutes to cool down.
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Now its time to dump and stir.
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Add all 4 cans of soup, diced onion, and green chilies (drain the chilies first!)
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to the chicken.
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Stir and combine.
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Now, to layer in the casserole dish: first, a single layer of chips.
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If there is a lot of overlap with the chips, this layer will get tough.
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Then, half of the chicken mixture.
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Then 1 cup of cheese.
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Now repeat chips, the second half of the chicken mixture, and the rest of the cheese.
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Bake uncovered for 30 minutes until cheese is melted and chicken mixture is bubbly.
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Serve with salsa and fresh chips for crumbling on top.
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*This casserole can easily be made ahead of time and works great in disposable baking tins for taking to neighbors and friends!
