Cheesy Mexican Chicken Casserole
Mexican Chicken Casserole recipe
Yield
16 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
cooked |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
tomatoes, canned
rotel |
|
| ½ | cup |
chicken broth
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | package |
corn chips
|
*
|
| 2 | each |
onions
finely chopped |
|
| 3 | cups |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
cooked |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
tomatoes, canned
rotel |
|
| 118 | ml |
chicken broth
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | package |
corn chips
|
*
|
| 2 | each |
onions
finely chopped |
|
| 7.1E+2 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
Cut chicken in bite size pieces.
Combine soups, tomatoes, chicken stock, salt and pepper.
In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given.
Bake at 350℉ (180℃) for 45 mins.
May be frozen. Makes 8 servings.
