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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Chicken Casserole Recipe

5 stars - based on 1 vote
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This recipe for Mexican Chicken Casserole is from Big Creek Trail Ride Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 ½ cups Sour Cream
1 can Chicken Broth
1 can Black Beans drained & rinsed
1 can Rotel Tomatoes
1 pkg Taco Seasoning
3 cups Chicken, cooked & cubed
2 cups Shredded Cheddar Cheese
1 bag Doritos crushed
Directions:
Directions:
Pour crushed Doritos in a greased 9 X 13 pan. Mix thoroughly soups, sour cream, chicken broth, Rotel tomato, black beans, taco seasoning, and chicken in a bowl. Pour and spread over crushed chips. Sprinkle shredded cheddar cheese on top. Bake at 350º for 30 minutes or until bubbly and light brown.
Personal Notes:
Personal Notes:
Mexican Chicken Casserole is served on Saturday night. It is definitely an all time favorite!

 

 

 

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