Mexican Chicken Casserole

Mexican Chicken Casserole Recipe

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linda mcdougal



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  • 4 lb
    chicken, cooked
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    tomatoes, diced with green chiles and undrained
  • 1/2 c
    chicken stock
  • 2 tsp
  • 1 tsp
  • 1 pkg
    corn chips
  • 2
    onions, finely chopped
  • 3 c
    cheddar cheese, grated

How to Make Mexican Chicken Casserole


  1. Cut chicken in bite size pieces.
  2. Combine soups, tomatoes, chicken stock, salt and pepper.
  3. In a 3 quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given.
  4. Bake at 350 for 45 minutes.
  5. This may be frozen.

Printable Recipe Card

About Mexican Chicken Casserole

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

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