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mexican chicken casserole

(1 rating)
riley123 avatar
Recipe by
Melissa Snow
@riley123
Hillsboro, OR

A few of you know I'm working on a family cookbook. I've received recipes from family members I've never met or have only seen once. This is from my Mom's sister who I met back in 1979 when I was 4 years old. It was so nice of her to contribute and she sounds like she's a great cook! I can't wait to try this recipe. *My aunt says that Velveeta Light also works well with this dish.

►
(1 rating)
method Bake

Ingredients For mexican chicken casserole

  • 8 oz
    pkg velveeta cheese
  • 8 oz
    pkg monterey jalapeno jack cheese, shredded
  • 1
    small onion diced and sauteed.
  • 5 oz
    can of evaporated milk (gloria uses milnot)
  • 1 3/4 c
    chicken broth
  • 4
    chicken breasts, boiled and shredded
  • 3/4
    bag fritos, crushed (small bag)
  • 1/2 can
    cream of chicken soup
  • 1 can
    chopped green chilies

How To Make mexican chicken casserole

  • 1
    Heat broth in a large pot. When hot add, soup, milnot(whisk in to smooth), and onion. Slowly add cheeses, until melted.
  • 2
    Add chicken, chips, and chilies. Pour mixture into a greased baking dish. Bake at 350 degrees for 30 to 35 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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