• 6 slices of bacon, cooked and crumbled
  • 1½ lbs. chicken breast or tenders, sliced into long strips
  • 1½ cups cheddar cheese
  • 1 teaspoon salt
  • 1 package taco seasoning
  • ¼ cup sliced black olives
  • 3 tablespoons green onions
  • 6 slices of bacon, cooked and crumbled
  • Sour cream, ranch dressing, salsa (optional)

Nachos that won’t have you wondering about the chips
Tales of the Dinner Belle
By Brenda Stanley
I love nachos, and not just as an appetizer. However, I’ve been trying to cut back on the carbs, so chips aren’t part of the plan. That is where my nacho chicken really fits the bill. These thin strips of seasoned chicken are smothered in cheese and all the toppings that make nachos so tasty. The kids love these easy to eat strips and I will usually put out several bowls of dipping sauces, which makes this meal even better. You can spice this up with sliced jalapenos or even switch out the taco seasoning for your own spice blend. Either way, this is nacho typical nachos! Sorry- couldn’t resist.
Belle’s Nacho Chicken
6 slices of bacon, cooked and crumbled
1½ lbs. chicken breast or tenders, sliced into long strips
1½ cups cheddar cheese
1 teaspoon salt
1 package taco seasoning
¼ cup sliced black olives
3 tablespoons green onions
6 slices of bacon, cooked and crumbled
Sour cream, ranch dressing, salsa (optional)
Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside. In a frypan, cook the bacon until crisp. Remove and drain on paper towels and then crumble. In a large bowl, toss the chicken with the oil and then with the taco seasoning. Spread out the pieces in a single layer on the baking sheet. Bake in a 350 degree oven for 15 minutes. Turn the pieces and cook another 10 minutes. Sprinkle the chicken with the cheese, onions, bacon, and olives. Bake another 5 minutes or until cheese is melted. Serve with sour cream, salsa, or ranch dressing for dipping.