Real Recipes From Real Home Cooks ®

mexican chicken casserole

(3 ratings)
Recipe by
Darlene Sweet
Hendersonville, TN

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

(3 ratings)
yield 8 - 10
prep time 1 Hr
cook time 20 Min

Ingredients For mexican chicken casserole

  • 3
    large, cooked chicken breast fillets
  • 1 can
    rotel (original)
  • 1 lb
    velveeta cheese (cubed)
  • 1 can
    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.

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