Chicken Casserole Nachos Recipe
CJ’s Mom’s Chicken Casserole Nachos from Griddle Nation are a fun, bold, and deeply satisfying dish perfect for family meals, casual gatherings, or a weekend indulgence. This recipe takes the familiar flavors of a chicken casserole—creamy, savory, and cheesy—and transforms them into a shareable, handheld nacho experience.
Built on the foundation of griddle cooking, this dish combines high heat searing, layered flavors, and a simple but impressive assembly process. The result is a recipe that feels elevated yet achievable for home cooks of all levels. Each bite offers a harmony of textures: crispy tortilla chips, tender chicken, soft onions and peppers, and perfectly melted Colby Jack cheese, finished with a splash of hot sauce and fresh cilantro for brightness.
The Inspiration
CJ was inspired by viral cooking videos showcasing inventive nacho and casserole combinations. On Griddle Nation, he took that inspiration and developed a practical, crowd-pleasing version that works beautifully on the flat-top griddle.
The goal was to create a recipe that is approachable yet impressive, one that highlights the flavors and textures of a classic casserole while leveraging the griddle to achieve a slight crisp on the tortilla chips and a bubbly, melty finish on the cheese. This recipe is designed to bring joy and bold flavor to every table it touches.
Ingredients
- 2 Chicken Cutlets
- Graza Frizzle High Heat Cooking Oil
- Blackstone SPG Seasoning
- 1 8oz. Can Cream of Chicken Soup
- 1 8oz. Can Cream of Mushroom Soup
- 1 8oz. Can Diced Tomatoes with Chilis
- 1C Chicken Broth
- ½ Yellow Onion, Diced
- ½ Green Bell Pepper, Diced
- Mission Tortilla Chip Rounds
- 16oz. Colby Jack Cheese, Shredded
- Hot Sauce to Garnish
- Cilantro Leaves for Garnish
Methods
- Preheat griddle to medium heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears.
- Add a bit of Graza oil, then lay down chicken cutlets and season with SPG. Allow to cook 3-4 minutes per side.
- In a small cast iron pot on griddle combine cream of mushroom, cream of chicken, dices tomatoes with chilis, and chicken broth.
- On griddle cook onions and peppers for 2-3 minutes or until soft and add to pot.
- Once chicken is fully cooked through, chop it up and add to the pot. Mix to incorporate.
- To build the nachos, place a layer of chips on the griddle, followed by a spoonful on the chicken mixture from pot, then a handful of shredded cheese.
- Dome to cover and melt the cheese. Cook for 2 minutes and use a large spatula to remove to a plate.
- Garnish with hot sauce and cilantro if desired.
Serving Suggestions
These nachos are perfect for lunch, dinner, or even a fun party appetizer. They pair well with crisp green salads, pickled vegetables, or a refreshing drink to balance the rich, creamy flavors. For family-style entertaining, plate the nachos on a large tray and allow guests to serve themselves.
For variation, consider adding sliced jalapeños, diced avocado, or a sprinkle of paprika for extra color and flavor. This recipe is highly customizable, making it a go-to for gatherings and casual meals alike.
Final Thoughts
CJ’s Mom’s Chicken Casserole Nachos are more than a simple recipe—they are an experience in bold, shareable flavor. Perfect for family meals, casual entertaining, or a weekend indulgence, this dish delivers creamy, cheesy, and savory satisfaction with every bite.
Whether you’re entertaining friends, treating your family, or simply craving a fun twist on comfort food, this recipe will impress. Every bite is a combination of textures and flavors that make it addictive, and the griddle technique ensures you get restaurant-quality results right at home.
For more information, check out the Griddle Nation website.