mexican chicken casserole

Name: Mexican Chicken Casserole
Yield: 8
Cuisine: Mexican
Ingredients: 4 pound(s) 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 cup(s) chicken stock; 2 teaspoon(s) salt; 1 teaspoon(s) pepper; 1 package(s) corn chips; 2 - onions, finely chopped; 3 cup(s) cheddar cheese, grated

(1 RATING)

71 Pinches

linda mcdougal

cordova, TN

Updated on Dec 29, 2009

Rate

No Image

prep time

cook time

method ---

yield 8 serving(s)

Ingredients

4 pounds chicken, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes, diced with green chiles and undrained
1/2 cup chicken stock
2 teaspoons salt
1 teaspoon pepper
1 package corn chips
2 - onions, finely chopped
3 cups cheddar cheese, grated

How To Make mexican chicken casserole

Step 1

Cut chicken in bite size pieces.

Step 2

Combine soups, tomatoes, chicken stock, salt and pepper.
Step 3

In a 3 quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given.
Step 4

Bake at 350 for 45 minutes.
Step 5

This may be frozen.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes