Mexican Chicken Casserole
Created by kberry on November 19, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 40m
- Recipe #2792
Ingredients
- 3 pounds skinless chicken pieces
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 pound Rotel Tomatoes and Chilies (any heat)
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
- 2 (4 ounce) cans green chilies (any heat)
- 1 (16 ounce) bag corn flavored Doritos, smashed but not crushed
- 6 cups cheddar cheese, shredded
- 1 cup picante sauce (any heat)
How to Make
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Step 1: Boil chicken till done (reserve 2 cups broth)and remove from bones.
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Step 2: Mix all ingredients well EXCEPT for the chips and cheese.
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Step 3: Spray 13 X 9 inch baking pan with non stick coating spray.
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Step 4: Pour 1/3 of the chips into the bottom of the dish to cover with a good layer.
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Step 5: Pour enough reserved broth into dish with chips to make chips semi-soggy.
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Step 6: Next put half of the chicken mixture over the chips.
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Step 7: Next layer 1/2 of cheddar cheese.
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Step 8: Next layer another 1/3 of chips.
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Step 9: Next layer last half of chicken mixture.
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Step 10: Cover and bake for 30 minutes at 375 degrees.
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Step 11: Remove from oven and follow with the last layers of chips and cheese.
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Step 12: Bake uncovered until cheese is melted and casserole is hot, about 10 minutes.
Nutritional Facts
- Serving Size: 1 (514.4 g)
- Calories 1340.8
- Total Fat - 53.3 g
- Saturated Fat - 27.8 g
- Cholesterol - 167.4 mg
- Sodium - 1770 mg
- Total Carbohydrate - 183.2 g
- Dietary Fiber - 0.9 g
- Sugars - 119 g
- Protein - 34.5 g
- Calcium - 807.6 mg
- Iron - 3.4 mg
- Vitamin C - 109.5 mg
- Thiamin - 0.4 mg