Friday, October 7, 2011

Mexican Chicken Casserole

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When I was growing up, we ate a lot of this!  It was so good.  It's been a while since I last made it.

1 can cream of chicken soup or homemade (2 cups)
1 can diced mushrooms
1 can diced tomatoes
1 can diced green chilies
2 cups chunky cooked chicken
8 oz shredded cheese or Velveeta
tortilla chips (crushed)

Preheat oven to 350 degrees.  Spray with a non-stick cooking a 9x13 pan.  Except for the chips and cheese, combine all ingredients and warm up together, slightly, to reduce cooking time in oven.  (If using 1 can of cream of chicken soup, you may want to fill up the empty can with milk, to make it creamy.  I used homemade.)

Apply a couple cups of the sauce on the bottom layer, then crushed chips, and sprinkle w/ cheese.  Continue in the same pattern, ending with the cheese sprinkled on top.  (I used 2 cups of sauce for each layer and smoothed it over the chips.)

Cover and bake for 20 minutes, or until bubbly.

Kid tested and approved.

*To cut down on cost, I used fresh mushrooms, tomatoes, & green chilies I portioned and placed in freezer during the summer months.

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