Mexican Chicken Casserole

Lesia Walker


Yummy goodness! Not to mention easy peasy!

★★★★★ 1 vote


4 medium
boneless chicken breasts, boiled and chopped
2 can(s)
campbell's cream of chicken soup
2 can(s)
campbell's cream of mushroom soup
2 can(s)
ro-tel tomatoes
16 oz
velveeta cheese, cubed
1 pkg
tortilla chips, crushed

How to Make Mexican Chicken Casserole


  • 1Mix soups and ro-tel together in large bowl until mixture is smooth and well-blended.
  • 2Spray large casserole dish with non-stick cooking spray and layer as follows: crushed chips, chicken, soup mixture and cheese.
  • 3Continue layers until all ingredients are used. You should be able to get three layers. Ending with the top layer being crushed chips.
  • 4Bake uncovered at 400º or until bubbly and heated through. Serve with steamed rice (optional)

Printable Recipe Card

About Mexican Chicken Casserole

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