Southwest Chicken Cassarolle Recipe

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Southwest Chicken Cassarolle

Beverly Harris


Made this recipe that reminds me of Black Eye Peas Southwestern Cassarolle. I took it to work for a birthday party and everyone asked for the recipe.

★★★★★ 1 vote
20 Min
45 Min


1 can(s)
12 0z chunk chicken or meat off a roasted chicken chopped
1 can(s)
cream of chicken soup
1 can(s)
mexican style corn
1 can(s)
green ortega chiles
1/2 medium
yellow onion
1/4 c
bag crushed tortilla chips i use mission tia rosa thin chips
2 c
mexican blend shredded cheese


1Pre heat Oven to 350
2Spray a 9x13 cassarolle dish with cooking spray
3In a Large bowl mix chicken, cream of chicken soup,corn, chopped onion,ortega chiles and milk
4Crush your chips and line bottom of cassarole dish with chips about 1/3 of the bag, pour 1/2 of chicken mixture on top cover with 1/3 more of chips and 1 cups cheese, pour the rest of the soup mixture on top and cover with the rest of the rest of cheese and the chips. Bake at 350 to 45 min. You can top with sour cream and salsa and chives if you like when you serve this. Avacado may go good with it too

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy