Mexican Chicken Casserole recipe (Casserole)


Yield: 8 servings

4 lb chicken; cooked
1 can can cream of mushroom soup
1 can can cream of chicken soup
1 can can Rotel tomatoes
½ cups chicken stock
2 teaspoons salt
1 teaspoon black pepper
1 package corn chips
2   onions; finely chopped
3 cups sharp cheese; grated

Posted by Irene on Jun 29, 2008


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 350F for 45 mins. May be frozen.

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