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Kristina Smith

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When my husband worked as a fireman/EMT he came up with this sheet pan chicken recipe for his shift, which he then shared with me. I make it frequently, because it’s tasty and very uncomplicated, especially for nights when I don’t really want to cook or time is an issue. It combines canned chicken meat, refried beans, tortilla chips, seasoning, and some garnishes for a yummy snack or meal, whatever one prefers.



  • 1 Tbsp Olive Oil
  • 12.5 oz Can of Drained Chicken Breast
  • 15 oz Can of Refried Beans
  • 1/2 oz Guacamole Seasoning Packet
  • 16 oz Bag of Tortilla Chips
  • Shredded Mexican Blend Cheese


  • Grease jellyroll pan with cooking spray and set aside.
  • Put 1 Tbsp olive oil in medium to large pan.
  • Drain canned chicken breast and put chicken in pan over medium to medium high heat.
  • Add refried beans and 1/2 oz of guacamole seasoning; stir till well combined and warmed through. Remove from heat.
  • Spread tortilla chips on greased jellyroll pan.
  • Drop chicken/bean mix by spoonfuls onto chips, careful to get the dip on most of the chips.
  • Add desired amount of shredded Mexican blend cheese to nachos when finished adding chicken/bean mix.
  • Broil for 2-3 minutes or until cheese is melted.
  • Serve immediately.
White Nachos with canned chicken, refried beans, guacomole seasoning, tortilla chips, and shredded Mexican blend cheese.

I hope you and yours enjoy this as much as we do. Let me know what you think!

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