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Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole, by , is from The Watson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Watson
Added: Sunday, February 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs cooked chicken
6 corn tortillas torn into bite-sized pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chili
1/2 C milk
1/2 C salsa
1/2 C each grated jack and cheddar cheeses

Directions:
Directions:
Put cooked chicken in bottom of 9x13 baking dish. Layer torn tortillas on top of that; mix the soups, chili, milk and salsa together and pour that over the tortillas, covering them. Bake @ 350 for 45 minutes. Put grated cheeses on top and bake 15 minutes more. Remove from oven and let stand a few minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
We got this recipe from Ma--here are a few variations we've come up with:
Marc and I usually use 6 chicken breasts and cube them and cook those off instead of left-over chicken. Seems to taste better. Also, the recipe calls for chili without beans--we use anything we have on hand and that's usually a veggie chili you can buy anywhere. The taste doesn't vary depending on the chili. And, instead of regular jack cheese, we use pepper jack--adds a bit of a kick. We serve this over white rice, but you can go without that if you want to.

 

 

 

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