This is seriously the easiest casserole you could make. I found the recipe for Mexican Chicken casserole on Kelly's Recipes. I found it just a little spicy, so you might want to cut back on the Rotel if you prefer a mild dish.
3-4 cooked chicken breasts in bite size pieces
1 can cream of mushroom
1 can cream of chicken
1 can Rotel tomatoes
1-2 cups cheddar cheese
5-10 corn tortillas
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. Seriously - it's that easy!
Serve with rice, beans, corn or salad to complete the meal.
Things I modified:
- I was feeling VERY lazy and used 2 large cans of chicken. It was still very tasty!
- I used reduced fat soups...does that make this a healthy recipe? (ha, ha!)
- I think next time I might add some crushed tortilla chips to the top to add some crunch.
1 comment:
I use the Mild Rotel and drain out the juice before adding it to the soup. I also layer the tortillas, chicken mixture and cheese. I grew up calling this recipe King Ranch Chicken.
Post a Comment