Mexican chicken casserole

Mexican chicken casserole



  • garlic salt - 1/2 tsp
  • can cream of chicken soup - 1 item
  • can cream of mushroom soup - 1 item
  • can water - 1/2 item
  • chicken, cut up - 1 item
  • large onion - 1 item
  • Velveeta cheese, grated - 4 oz
  • large bag Doritos corn chips - 1 item
  • chili powder or more, if desired - 1 tsp
  • can Old El Paso tomatoes and green chilies or equivalent - 1 item

How to make mexican chicken casserole:

Boil chicken, cool, bone and dice. Sprinkle on bottom of 13 x 9 x 2-inch baking dish. Cut up 1 large onion, sprinkle on top of chicken. Add garlic salt and chili powder. Grate 4 ounces Velveeta cheese and sprinkle on top. Crush bag of Doritos, sprinkle on top, saving enough to sprinkle on top before baking.

Mix together cream of mushroom and cream of chicken soups, can of tomatoes and green chilies and water. Pour this mixture on top and slightly mix. Sprinkle leftover Doritos on top. Bake at 350° for approximately 40 minutes.

Recipe categories: Main dish, Casseroles, Chicken breast.

Mexican chicken casserole
Average rating: 3.7 of 5, total votes: 9
Cook. Time: PT1H23M
Total Time: PT1H23M

Cause of complaint:

Related ingredients:
vegetable oil, ground beef, hamburger, lean ground beef, whole chicken breasts, skinned and boned, hamburger, browned, ortega taco shells, coarsely broken, pork loin or rib chops about 3/4-inch thick, 3 breasts cubed chicken
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