Quick Mexicali Chicken Casserole
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Description
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!
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
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.
Nutrition Facts
serving: 1 casserole
calories: 438.4 kcal
carbohydrates: 11.3 g
protein: 33.2 g
saturated fat: 14.6 g
cholesterol: 113.6 mg
sodium: 1036.1 mg
fiber: 0.7 g
sugar: 1.2 g
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