mexican chicken casserole

Mexican Chicken Casserole Recipe

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amy higgins


as long as you drain all the cans, there's really no wrong way to do this, all u have to do is layer everything. it doesn't have to be perfect.:)

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1 Hr


1 large
chicken, or a pack of chicken legs, thighs, ect. even a bag of boneless skinless chicken. boiled
2 can(s)
cream of chicken, large cans
2 can(s)
cream of mushrooms, large cans
2 pkg
shredded cheese. however much you like. atleast 2 bags regular sized
1 can(s)
rotel tomatos, large can. drained
1 or 2 pkg
doritos, nacho cheese or spicy nacho, regular sized bags, not snack sized :)
2 can(s)
mushrooms, optional


1in a large bowl, mix together, cream of chicken, cream of mushroom, rotel tomatos, and mushrooms
2get out ur casserole dish and then just start layering all the ingredients, starting with the doritos so they will soften while baking, add doritos, then the mixture in ur bowl, then chicken, then the cheese, and do this over and over again til u fill up ur casserole dish. i usually make 2 pans of this cause it gets eaten up so fast
3distribute evenly. and then bake @ 375 for 45 minutes to an hour. good luck.

About mexican chicken casserole

Course/Dish: Chicken, Casseroles
Regional Style: Mexican