mexican chicken casserole

Name: Mexican Chicken Casserole
Ingredients: 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 ounce(s) velveeta cheese, cubed; 1 package(s) tortilla chips, crushed

(1 RATING)

81 Pinches 1 Photo

Lesia Walker

Dallas, GA

Updated on Jan 7, 2012

Yummy goodness! Not to mention easy peasy!

Rate

Quick, easy and down-right delicious! I've been making this recipe for years and my family and friends love it. Serve it up with a side of steamed rice and wa-la, dinner is served.

prep time

cook time

method ---

yield

Ingredients

4 medium boneless chicken breasts, boiled and chopped
2 cans campbell's cream of chicken soup
2 cans campbell's cream of mushroom soup
2 cans ro-tel tomatoes
16 ounces velveeta cheese, cubed
1 package tortilla chips, crushed

How To Make mexican chicken casserole

Step 1

Mix soups and ro-tel together in large bowl until mixture is smooth and well-blended.

Step 2

Spray large casserole dish with non-stick cooking spray and layer as follows: crushed chips, chicken, soup mixture and cheese.
Step 3

Continue layers until all ingredients are used. You should be able to get three layers. Ending with the top layer being crushed chips.
Step 4

Bake uncovered at 400º or until bubbly and heated through. Serve with steamed rice (optional)
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