rotel chicken fajita casserole

Name: Rotel Chicken Fajita Casserole
Prep time: 15 min
Cook time: 1 h
Yield: 4
Ingredients: 16 ounce(s) velveeta cheese; 1 can(s) rotel diced tomatoes; 12 ounce(s) fully cooked chicken fajita strips or sliced chicken breast; 32 ounce(s) frozen southern style hashbrown cubes; 0.5 can(s) milk

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80 Pinches

Judi Chandler

Victoria, TX

Updated on Jul 29, 2011

Towards the end of the month, when money is tight and the cubbards are looking pretty bare, I tend to get a little more creative in the kitchen. This is one of those scavanger-hunt recipes I have come up with.

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prep time 15 Min

cook time 1 Hr

method ---

yield 4 serving(s)

Ingredients

16 ounces velveeta cheese
1 can rotel diced tomatoes
12 ounces fully cooked chicken fajita strips or sliced chicken breast
32 ounces frozen southern style hashbrown cubes
0.5 can milk

How To Make rotel chicken fajita casserole

Step 1

Preheat oven to 400 degrees.

Step 2

Cut up Velveeta cheese into cubes, add to a medium sauce pan along with the rotel tomatoes and half a can of milk. Heat over medium heat until cheese is melted, careful not to burn. Remove from heat
Step 3

Add frozen chicken fajita strips or sliced chicken breast to the cheese mixture. Stir to warm the chicken. Add frozen hashbrowns and stir to coat thoroughly.
Step 4

Spread mixture in a casserole dish, cover with foil and bake for 45-60 minutes or until potatoes are cooked through. Remove foil during last 10 minutes if desired, to brown the top.
Step 5

Let cool and serve. :)
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