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creamy chicken tex-mex casserole

(2 ratings)
Recipe by
Debbie W

I am a busy working mom with a husband and three little boys to feed. This a quick casserole I throw together. I use a chicken from a the deli but you could always cook your own..I only do this as a time saver.I also used to put spinach in this but my kids would never touch it if i did. This is creamy , full of chicken, and has a little kick. Best of all its super easy!!

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For creamy chicken tex-mex casserole

  • 1 md
  • 1 md
    red bell pepper
  • 2 Tbsp
    olive oil
  • 1
    cooked deli chicken deboned
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 1 can
    rotel tomatoes not drained
  • 8 oz
    sour cream
  • 12
    corn tortillas
  • 2 c
    cheddar cheese, shredded

How To Make creamy chicken tex-mex casserole

  • 1
    Dice onions and bell pepper and saute in olive oil until the onions are clear.
  • 2
    In a large mixing bowl place deboned chicken, both cans of soup, rotel tomatoes with juice and 1 cup of cheese. Add the cooked onions and bell pepper and mix well.
  • 3
    Chop corn tortillas in small pieces and add to the mixture.
  • 4
    Add mixture to a sprayed 9x13 baking dish . Top with the remaining cup of cheese. Place in a preheated 350 degree oven and bake uncovered for 50 minutes.

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