Mexican Chicken Casserole
Creamy Cheesy Goodness
Creamy and cheesy Mexican Chicken Casserole. This is a dish the whole family will love, especially the kids. This is a great recipe for a weeknight meal.
You can make it ahead of time and keep it covered in the refrigerator until you are ready to put it into the oven.
This is a great recipe to put together when you have some left over chicken. The last time we made it we used roasted chicken we had left from a previous meal. We have also used a rotisserie chicken we bought from the grocery store.
Adding some chopped jalapeno's is optional. I usually have a jar of diced jalapeno's in the fridge. You can always put a small bowl of them on the table for those who want their casserole a bit spicier.
Mexican Chicken Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Ingredients:
- 1 cup cubed cooked chicken
- 3/4 cup crushed nacho cheese-flavored tortilla chips
- 2/3 cup condensed cream of chicken soup
- 1 small can sliced mushrooms
- 1/4 cup sour cream
- 2 tablespoons milk
- 1 tablespoon chopped green chilies
- 1/2 teaspoon chopped jalapeno pepper (optional)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded Cheddar cheese
Preparation:
- In a bowl, combine the first eight ingredients.
- Combine the cheeses; stir half into the chicken mixture.
- Transfer to a 1-qt. baking dish coated with nonstick cooking spray.
- Sprinkle with remaining cheeses.
- Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is bubbly.
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