Mexican Chicken Casserole Recipe

Servings: 9 x 13 baking dish
  • 2 whole boneless chicken breasts, cooked and diced
  • 1/2 package corn tortillas, torn up into bite-size pieces
  • 1 onion, chopped
  • 1 large green bell pepper, chopped
  • 1 pound grated cheese (whatever kind you want -cheddar, Colby and jack, taco)
  • 2 cans cream of chicken soup
  • 1 can Rotel tomatoes
  • 2 teaspoons chili powder
  • Garlic salt, to taste
1 hr
  • Add a little olive oil to skillet and brown chicken breasts on both sides.
  • Add 1/2 cup white wine (or chicken broth), cover, and poach till done. Reserve the liquid.
  • Cover bottom of 9 x 13 baking dish with non-stick spray.
  • Spread the pieces of corn tortillas on bottom of the baking dish.
  • Add cooked chicken on top of the tortilla pieces.
  • Layer with onion and green pepper. Add 1/2 of the cheese.
  • In a bowl mix soup, tomatoes, and seasonings; spread over the layer of cheese.
  • Sprinkle with the remaining cheese and pour the reserved chicken liquid over the top.
  • Bake at 350 degrees F. until it bubbles (about an hour).
  • This casserole can be made ahead and stored in the refrigerator until ready to bake.
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