Mexican Chicken Casserole

Darlene Sweet


Delicious and easy! Sure crowd pleaser @ gatherings! I serve it with a tossed green salad, Mexi-corn, and crusty bread.


★★★★★ 3 votes

8 - 10
1 Hr
20 Min


  • 3
    large, cooked chicken breast fillets
  • 1 can(s)
    rotel (original)
  • 1 lb
    velveeta cheese (cubed)
  • 1 can(s)
    cream of chicken soup
  • 1
    bag of fritos (crushed)

How to Make Mexican Chicken Casserole


  1. Boil chicken breasts in water until tender and easy to cut into small pieces.
  2. Melt cheese and Rotel in microwave until smooth and creamy.
  3. Add chicken soup to cheese mixture, and stir until creamy.
  4. Stir chopped chicken into cheese mixture. (It works best if chicken is hot because it helps to blend mixture better.)
  5. Crush 1/2 bag of corn chips onto bottom of 9 x 13 glass pan.
  6. Pour chicken/cheese mixture over corn chips.
  7. Top with remaining crushed corn chips.
  8. Bake at 350 degrees for 20 minutes or until bubbly.

Printable Recipe Card

About Mexican Chicken Casserole

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

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