"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Patricia Thrasher-Waller
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 roasted chicken
1-2 onions, chopped
3-4 cloves garlic, minced
3 cans cream of mushroom soup
3 cans cream of chicken soup
3 cans Rotel diced tomatoes
1 large bag tostada chips
5 cups shredded cheddar cheese

Directions:
Directions:
Cut chicken breast into bite size pieces, reserve other chicken parts for another use. Saute' onions and garlic until translucent.

In a large bowl mix soups, tomatoes, and onions together. In a greased, large 13-inch by 9-inch deep casserole dish spread thin layer of soup/tomato mixture on the bottom. Begin layering your casserole, chips, chicken, soup mixture, and then cheese. Continue to repeat layers, ending with cheese.

Bake at 350 until completely hot, bubbly and cheese has melted.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My children and grandchildren love this casserole. I get request for it often.

 

 

 

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