Nacho Chicken Drumstick Casserole
On the Twelfth Day of Christmas, the Twelve Drummers Drumming needed only one thing: drumsticks!
Mama obliged with an easy-to-make chicken drumstick casserole. My kids are nacho-fanatics, but everyone likes different toppings. I make the basic casserole and put little bowls of jalapeños, sour cream, lime, chopped onions, cilantro and guacamole on the side so everyone can create their own enchantment.
This is a deliciously easy way to end our celebration of the 12-Days of Christmas!
Merry, merry, merry! Happy holidays everyone…
Nacho Chicken Drumstick Casserole
prep: 15 minutes
cook: 35 to 40 minutes
you’ll need:
12 chicken legs (skin on or off)
2 cups salsa
6 oz. tortilla chips, crushed (about 2½ cups crushed)
1 cup shredded cheese
garnishes: jalapeños, sour cream, lime, guacamole, chopped onions, cilantro
let’s get to it…
Heat the oven to 400°F. Spray a 9 x 13 pan with anti-stick spray; set aside.
Place chicken legs and salsa in a gallon-size Ziploc® Brand Bag. Seal and turn gently to coat evenly. Pour salsa and chicken into the prepared pan in a single layer.
Sprinkle on the crushed tortilla chips.
Bake for 30 minutes. Top with shredded cheese and bake 5 to 10 minutes longer or until chicken leg temperature reaches 165°F (make sure you aren’t touching the bone).
Remove from oven and let everyone top their own Nacho Chicken Drumstick!
