EASY MEXICAN CHICKEN CASSEROLE
Spicy, cheesy Mexican casserole with cooked chicken, cream of chicken soup, Rotel tomatoes, canned green chiles, cheese, and tortilla chips.
2 To 2 1/2 c. cooked chicken*, chopped or shredded
1 (10 1/2 Oz.) can cream of chicken soup
1 (10 Oz.) can Original Rotel tomatoes with green chilies
1/4 C. sour cream
1 (4 Oz.) can chopped green chiles
1 – 2 Tsp. dry taco seasoning*
2 C. (7-8 ozs) pkg. shredded mild cheddar or Mexican blend cheese, divided
Half of a (13 oz) bag of corn tortilla chips (I used Tostitos Restaurant Style)
HOW TO MAKE:
1-Cook and chop/shred the chicken or use Traditional rotisserie chicken. (*I pan cooked 7 chicken tenders).
2- Lightly grease or spray a 2-qt. baking dish. (I used an 11×7″) Set aside. Preheat oven to 350° F.
3-In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling).
4-Stir in the chicken and 1 cup of the cheese until melted.
5-Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges.
6-Spoon half the chicken mixture over the chips.
7-Repeat layers one more time, ending with chicken mixture on top.
8-Sprinkle top with the remaining 1 cup cheese.
9-Bake for 15-20 minutes, just until heated through and cheese is melted.
10-Serve hot over Mexican rice and additional sour cream, taco sauce, and green onions on top, if desired.
I pan cooked 7 frozen (thawed) chicken tenders by spraying them lightly with cooking oil and seasoning with a little homemade chili seasoning (recipe follows) then cooked, covered, about 3 minutes on each side. Then removed from skillet and roughly chopped. To the little pan drippings left in the skillet, I added the other ingredients as stated above and proceeded with the recipe. I used cheddar cheese on one casserole and Mexican Blend on the other one.
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