rotel chicken mexican casserole

Name: Rotel Chicken Mexican Casserole
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 - split fryer breasts cooked and cubed; 1 bag(s) multi-grain tortilla chips crushed; 2 can(s) rotel tomatoes, partially drained; 2 can(s) cream of chicken soup; 1 pound(s) velvetta or american cheese (i prefer american cheese. you can buy a chunk of american cheese at your local deli.)

(1 RATING)

56 Pinches

Ruth woolbright

Houston, TX

Updated on Jul 3, 2013

A version of this recipe was posted on Facebook and my brother commented on how good it sounded. Well it just so happens he was coming down to visit me and my husband the next weekend and I made it for him with a few changes and he not only ate it for dinner, but for breakfast the next day!

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prep time 40 Min

cook time 40 Min

method Bake

yield 6-8 serving(s)

Ingredients

3 - split fryer breasts cooked and cubed
1 bag multi-grain tortilla chips crushed
2 cans rotel tomatoes, partially drained
2 cans cream of chicken soup
1 pound velvetta or american cheese (i prefer american cheese. you can buy a chunk of american cheese at your local deli.)

How To Make rotel chicken mexican casserole

Step 1

Cook and dice your chicken.

Step 2

Mix together your rotel tomatoes, soup, and cubed cheese. Heat this mixture in a microwave till melted and then add your chicken.
Step 3

Spray casserole dish (9 x ll) with non-stick cooking oil. Layer 1/2 your chips and then 1/2 your cheese mixture in dish. Repeat these layers and top with a few crushed chips.
Step 4

Bake at 350 degrees until hot and bubbly.
Step 5

I like to serve this with Spanish rice and a fruit salad!
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!

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