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


Add to Grocery List

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

How to Make Mexican Chicken Casserole


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