Whisk together the melted butter, nacho cheese soup, sour cream, taco seasoning, salt and half of the cheddar cheese.
Add the frozen, cubed potatoes and the shredded white chicken to a large bowl. Add the nacho cheese soup mixture to the potatoes and chicken and mix until well-combined.
Spray a 9x13 casserole dish with cooking spray. Evenly spread the potato and chicken mixture into the casserole dish.
Top the casserole with the remaining shredded cheddar cheese and crushed tortilla chips.
Bake at 350 degrees for 1 hour.
Serve the casserole immediately, topped with fresh salsa.
**Sometimes we use 2 cans of nacho cheese soup. This makes it extra creamy!The calories shown are based on the recipe being cut into 8 servings, with 1 serving being 1/8 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**