rotel chicken mexican casserole

★★★★★ 1
By Ruth woolbright
from Houston, TX

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!

★★★★★ 1
serves 6-8
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For rotel chicken mexican casserole

  • 3
    split fryer breasts cooked and cubed
  • 1 bag
    multi-grain tortilla chips crushed
  • 2 can
    rotel tomatoes, partially drained
  • 2 can
    cream of chicken soup
  • 1 lb
    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

  • 1
    Cook and dice your chicken.
  • 2
    Mix together your rotel tomatoes, soup, and cubed cheese. Heat this mixture in a microwave till melted and then add your chicken.
  • 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.
  • 4
    Bake at 350 degrees until hot and bubbly.
  • 5
    I like to serve this with Spanish rice and a fruit salad!

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