Rotel Chicken Mexican Casserole Recipe

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Rotel Chicken Mexican Casserole

Ruth woolbright


A version of this recipe was posted on Facebook and my brother commented on how good it sounded. Well it just so happens he was coming down to visit me and my husband the next weekend and I made it for him with a few changes and he not only ate it for dinner, but for breakfast the next day!

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★★★★★ 1 vote
40 Min
40 Min


split fryer breasts cooked and cubed
1 bag(s)
multi-grain tortilla chips crushed
2 can(s)
rotel tomatoes, partially drained
2 can(s)
cream of chicken soup
1 lb
velvetta or american cheese (i prefer american cheese. you can buy a chunk of american cheese at your local deli.)


1Cook and dice your chicken.

2Mix together your rotel tomatoes, soup, and cubed cheese. Heat this mixture in a microwave till melted and then add your chicken.

3Spray casserole dish (9 x ll) with non-stick cooking oil. Layer 1/2 your chips and then 1/2 your cheese mixture in dish. Repeat these layers and top with a few crushed chips.

4Bake at 350 degrees until hot and bubbly.

5I like to serve this with Spanish rice and a fruit salad!

About this Recipe

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