Chicken And Chiles Casserole

Pamela Rappaport


Finally got back to this after adopting it a while ago. Made a few changes and it came out good!

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boneless, skinless, chicken breasts cubed
2 can(s)
green chiles, chopped
onion, chopped
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
evaporated milk, large
1 lb
cheddar cheese, grated
tortilla chips, 7 ounce bag, coarsely crushed
1 tsp
ground cumin
1 Tbsp
chili powder


1Preheat oven to 350
2Spray a 9x13 pan with oil. Then layer the chicken, green chilies, onion, half the tortilla chips and half the cheese in it.
3Mix the soups, milk, and spices together and pour over everything in the pan.
4Top with the remaining chips and cheese.
5Bake, uncovered, 40 to 45 minutes until everything is bubbly and the chicken is done. If it starts to brown too much cover it with foil.
6Serve with sliced avocado and sliced fresh jalapeno for garnish. Fresh cilantro is great as a garnish as well.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy