Mexican Chicken Casserole

Mexican Chicken Casserole Recipe

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Melissa Snow


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.

★★★★★ 1 vote


8 oz
pkg velveeta cheese
8 oz
pkg monterey jalapeno jack cheese, shredded
small onion diced and sauteed.
5 oz
can of evaporated milk (gloria uses milnot)
1 3/4 c
chicken broth
chicken breasts, boiled and shredded
bag fritos, crushed (small bag)
1/2 can(s)
cream of chicken soup
1 can(s)
chopped green chilies


1Heat broth in a large pot. When hot add, soup, milnot(whisk in to smooth), and onion. Slowly add cheeses, until melted.
2Add chicken, chips, and chilies. Pour mixture into a greased baking dish. Bake at 350 degrees for 30 to 35 minutes.

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