mexican chicken casserole
(1 RATING)
A few of you know I'm working on a family cookbook. I've received recipes from family members I've never met or have only seen once. This is from my Mom's sister who I met back in 1979 when I was 4 years old. It was so nice of her to contribute and she sounds like she's a great cook! I can't wait to try this recipe. *My aunt says that Velveeta Light also works well with this dish.
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prep time
cook time
method
Bake
yield
Ingredients
- 8 ounces pkg velveeta cheese
- 8 ounces pkg monterey jalapeno jack cheese, shredded
- 1 - small onion diced and sauteed.
- 5 ounces can of evaporated milk (gloria uses milnot)
- 1 3/4 cups chicken broth
- 4 - chicken breasts, boiled and shredded
- 3/4 - bag fritos, crushed (small bag)
- 1/2 can cream of chicken soup
- 1 can chopped green chilies
How To Make mexican chicken casserole
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Step 1Heat broth in a large pot. When hot add, soup, milnot(whisk in to smooth), and onion. Slowly add cheeses, until melted.
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Step 2Add chicken, chips, and chilies. Pour mixture into a greased baking dish. Bake at 350 degrees for 30 to 35 minutes.
- 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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