Quick Mexicali Chicken Casserole recipe

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Ingredients

1 (10.5 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL® Original), drained
½ cup sour cream
2 tablespoons milk
1 ½ tablespoons taco seasoning mix
¼ teaspoon cayenne pepper
3 cups cubed cooked chicken
2 cups shredded Cheddar cheese, or more to taste
1 cup crushed tortilla chips

Nutrition Info

438.4 calories
carbohydrate: 11.3 g
cholesterol: 113.6 mg
fat: 28.5 g
fiber: 0.7 g
protein: 33.2 g
saturatedFat: 14.6 g
servingSize: -
sodium: 1036.1 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.

  3. Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

Recipe Yield

1 casserole

Recipe Note

This was an \"accidental\" recipe because I had to come up with something quick for dinner--my family absolutely flipped over it! This yummy, cheesy, gooey, Mexican-inspired chicken casserole is warm and comforting and perfect served with rice. You and your family will love it... try it and let me know what you think!

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