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


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 400ยบ or until bubbly and heated through. Serve with steamed rice (optional)

About this Recipe

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