Mexican Chicken Casserole
Creamy and Delicious Mexican Casserole
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
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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