Quick Mexicali Chicken Casserole

Quick Mexicali Chicken Casserole

by Amy Brewer 1 year ago
0 (0)
40 minutes
438.4 kcal
11.3 g carbs
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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. 1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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. 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