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Creamy Mexican Chicken & Rice Casserole

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Ingredients

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2 lbs boneless skinless chicken breasts, cooked and chopped into bite-sized pieces
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chilies
1 (10 ounce) can chicken broth
8 ounces velveeta cheese, shredded
1 (15 ounce) bag nacho cheese flavored tortilla chips, crushed
cooked rice
salt and pepper

Nutritional information

566
Calories
249 g
Calories From Fat
27.7 g
Total Fat
8 g
Saturated Fat
98.1 mg
Cholesterol
1672.5 mg
Sodium
42.3 g
Carbs
2.5 g
Dietary Fiber
5.2 g
Sugars
35.5 g
Protein
344g
Serving Size

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Creamy Mexican Chicken & Rice Casserole

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    I have been making a similar casserole for years...I put the tortilla chips in a large casserole..I put the soups, chicken broth (I make my own with slow cooked chicken, carrots, celery, and better than bullion chicken stock base) and rotel tomatoes in a fairly large pot..add one large sweet yellow onion chopped in large pieces a pound of velvetta cubed, a teaspoon of chili powder and a teaspoon fo garlic powder..heat untill cheese melts stirring so it wont burn..put chicken pieces around on top of chips and pour soup mixture over chips and chicken...bake at 350 degrees. until bubbly.add a bit of shreaded cheddar the last ten minutes..( I serve the mexican rice on the side.)

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Creamy Mexican Chicken & Rice Casserole, This casserole is a favorite of everyone who has it Every time I ask, What would you like for dinner/your birthday/major event? I am always surprised that the request is this simple casserole My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well , I have been making a similar casserole for years I put the tortilla chips in a large casserole I put the soups, chicken broth (I make my own with slow cooked chicken, carrots, celery, and better than bullion chicken stock base) and rotel tomatoes in a fairly large pot add one large sweet yellow onion chopped in large pieces a pound of velvetta cubed, a teaspoon of chili powder and a teaspoon fo garlic powder heat untill cheese melts stirring so it wont burn put chicken pieces around on top of chips and pour soup mixture over chips and chicken bake at 350 degrees until bubbly add a bit of shreaded cheddar the last ten minutes ( I serve the mexican rice on the side ), I’ve made this recipe twice now The first time I didn’t really like it, it was too spicy and I messed up the rice so it was hard to chew (bad, I know) I just made it again tonight and it turned out great! I spread the cooked rice on the bottom of a 13×9” pan, then added the chicken and soup mix over it I added velveeta and just a little shredded sharp cheddar cheese over top, I then baked it at 350 for 30 minutes, added the doritos and baked 5 minutes more My husband and I added a tiny bit of sour cream each and that was it! So good


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    Steps

    1
    Done

    Prepare Chicken and Rice.

    2
    Done

    Preheat Oven to 350f Mix Together Soups, Tomatoes, and Broth.

    3
    Done

    in a Large Casserole Dish, Layer Half of Chicken, Soup Mixture, and Cheese. Repeat.

    4
    Done

    Top With Crushed Chips.

    5
    Done

    Bake For 45 Minutes or Until Bubbling; Serve Over Rice.

    6
    Done

    Note: the Chips Get Pretty Dark--If You Are Afraid They Will Burn Cover the Casserole.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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