Outrageous Warm Chicken Nacho Dip Recipe

DELICIOUS!!!! Made this for our weekly "dip night", and we totally tore it up! I didn't use the optional chopped jalapenos because my 2 year old was eating this as well. Oh, and I did use the mild rotel instead of the regular to cut a little heat (again, for the little guy). I also added the beans in with the rest of the ingredients instead of waiting until the end and they cooked up fine with no mushiness or breakage. This dip is a new favorite in my house! Thanks for posting. :)

I would rather use real cheese and fresh ingredients instead of processed foods. Turned out to be very good.

I made this with real cheddar rather than processed and it was fabulous.

So, on my day off, I took such advantage of my free time that I discovered I only had about an hour to make something suitable for the horde's dinner. While frantically taking kitchen inventory, I discovered that I had still had chicken breasts, already thawed, cleaned and trimmed, that I thought I had used but didn't. Once I took a nervous whiff and verified that they were still kosher, I searched for the rest of the ingredients and, Hallelujah!, I had them all but the black beans. (Sad face. I love frijole negros...obviously.) I followed the instructions as listed with the exception of one thing - Velveeta. I cannot stand Velveeta. If I could use a food item as a self-defense weapon, it somehow loses all epicurean appeal to me. So instead, I used a combination of queso and shredded Fiesta blend cheeses. I cooked and shredded the chicken, so consequently, I didn't have the hour to wait on the slow cooker (ironic, when you think about it). So, I made this on the stove top. (Hence my use of queso.) Still possible to pull off but I did discover exactly why this is better to do in a slow cooker. When cooking with a cheese-based dish on the stove top, you have to go low and slow and you have to stay with it. I won't go into how I was reminded of that. Regardless , this recipe stood up to my blunders and turned out absolutely delicious! The only reason I'm not giving this 5 stars is because this is a great base for a dip or a fast and yummy meal - which is exactly what I used it for and it was soooo good! - but because so much can be done with this, it doesn't feel complete in and of itself. However, this is one of the most simple and still most flavorful dishes to make in a pinch with ingredients you most likely already have. With more prep, you can easily make this a highly requested meal. And, if you don't go crazy with it, it's really not that bad for you. Sure, you can tweak the sour cream or cut back on the cheese, if you feel you need to, but other than that, this isn't something that would send you spiraling into a marathon of guilt-exercise. You can adjust the heat, add more ingredients and make this as meaty, as hot, or as cheesy as you wish. Kudos to you, brightlightz! Because of your tasty recipe, we have another staple to add to the rotation. Dinner was saved, the horde is content, and, therefore, so am I.

I rarely leave food reviews but I have used this recipe over and over again for years so I figured it was only right to leave my thoughts on it. The recipe is amazing. The dip is so good, I've developed a reputation at work and friend gatherings where they always ask me to bring it. If you area fan of queso, this is the next level. I've made a habit of only putting a TINY amount of jalapenos in the dip (just to give it a subtle little "kick") and serving the rest on a dish next to the dip so guests who like more heat can add some to their plate to their heart's delight without alienating those who don't like spicy foods. I use canned chicken to save time and effort and no one has ever complained. I also do mine on a crockpot so it keeps warm and I never have to stand over the stove tending to it. Highly recommend. It will quickly become your new favorite too.

I make this dip all the time but with a number of additions. First, I bake chicken tenders with Mexican seasoning (McCormick) sprinkled on them. Bake, cool and cut into bite size pieces. I increased black beans to one can (rinsed) black beans. One generous cup salsa, and pepper jack cheese. I small bag frozen corn. Cook in a slow cooker for two hours. This dip has become my signature dip. Everyone loves it and I am always asked to bring this dip to parties, events, etc. It is delicious!

I doubled the recipe for a football watch party. First I sauted some onion, red bell, garlic, jalapenos. Didn't put as much chicken in as it called for (I boiled some chicken tenders). Did not use sour cream cause I didn't have any but used 1/2 cup of cream of chicken instead. Used 1 cup of drained bean.Added extra cumin. Everyone loved it.

Used 2 cans Rotel (did not drain), half velveeta and half light cream cheese. Sauteed a mix of poblano, jalapeno and serrano peppers, fresh minced garlic and small yellow onion. Put in crockpot on low for 3 hours. Great!!

I found shredded rotisserie chicken in a grocery store today and used that to speed up the prep time. This was about the 5th time that I have made it. I don't use Velveeta, but a cheese that is for dipping or spreading. I add fresh salsa.

I didn’t have any sour cream so substituted mayo and didn’t have rotel so chopped up 2 small tomatoes and added a can of red enchilada sauce. I also added the juice of one lime and some chopped fresh cilantro. Yum!

I made it with less “heat” and it was a big hit. I used shredded cheddar instead of Velveeta.

Excellent. Fixed for my bridge group and did everything on top of the stove and I did use about 3/4 C black beans and about the same of Mexican corn.

This dip is amazing. Of course like other cooks I put my spin on it. I baked the chicken with the taco mix sprinkled on top so the meat will be flavored with it. I also added steamable sweet corn to it. I haven't served it to family or friends. This will be a favorite for me especially when I have the girls over.

I did alter this a bit, more seasoning, and because this was for a potluck I removed the jalapeños, but I'll be making this again for ourselves and adding ALL the peppers. Making this using rotisserie chicken would really add some depth to it as well.

SO GOOD, I’m speechless 🤤

Honestly, I love this recipe a bunch, but feel the need to make sure that there is at least ONE MORE REVIEW. I don't know why, but 667 reviews sounds SO MUCH better! But it's a great recipe, that just DIDN'T need that shade.

This was a great quick snack for my team at work and it was a hit:)

It was good! I added more jalapenos and corn. I didn't measure but used more taco seasoning and also added some green Tabasco sauce to cut the creaminess just a bit. I also used pre-cooked chicken from the deli to save time. I will make it again! I had a little bit left so I used it to make breakfast burritos the next day. Yum!

Tastes like a dream 🤤

This recipe is perfect.