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| MEXICAN CHICKEN CASSEROLE | |
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1 chicken, cooked and cut in pieces (or 1 lb. ground beef) 1 med. pkg. tortilla chips 1/4 c. onion 1/4 c. chopped green pepper Chili powder to taste (1 tsp.) Garlic powder to taste (1/2 tsp.) 2 cans cream of chicken soup 1 can cream of mushroom soup 1 can Old El Paso tomatoes and green chilies (10 oz.) 1 sm. pkg. Cheddar cheese In 9x13" pan place tortilla chips. Place meat over chips. Mix soups, can of tomatoes with green chilies, with chili powder, garlic, onion, and green peppers and pour over meat. Grate Cheddar cheese and sprinkle on top. Bake at 350°F for 1 hour. Can be prepared ahead of time and refrigerate until ready to bake. Serves 6-8. | |
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recipe reviews #23412
Sandi (Florida) says:
This is an absolutely WONDERFUL recipe!!!! Highly recommended!!
#37220
Tina (Illinois) says:
This has been a major hit for my family and friends. I made it for a potluck in school and it was the first thing that disappeared, definitely a keeper!
#39214
Rosiposy (Pennsylvania) says:
This is a great recipe. I won a mystery tasting contest w/ this. It was gone quick. nice and easy. I made it the night before, then cooked it next day.
#45445
Amanda N. Mc. (Louisiana) says:
Made this for a potluck @ work! No one had ever heard of it...I have been eating it my whole life! I also used some bell peppers to spell out the initials of the company. And I used round tortilla chips standing up around the edge.
#75173
Kurt (Colorado) says:
easy and good
#90812
Tiffany Smith (Alabama) says:
Excellent!!! We used ground beef and it was a HIT! I will definitely be making it again!
#112800
Justin (Texas) says:
This recipe was great. Added black beans and it was off the hook. Going to try with fritos next.
#119278
Jesse (Arkansas) says:
Easy and excellent at the same time.
#123434
Dawn (Louisiana) says:
Use velveeta for even more amazing results.
#129994
Lori Rowe (Georgia) says:
Made this using Boneless Breasts and cubed them up in 1-inch pieces and used Mozzarella to top it instead of cheddar cheese and it was absolutely fabulous! The entire casserole was depleted and I had enough to make not only a 9x13 casserole but a 8-inch round casserole as well and gave to a friend of mine... not only was it delicious, it was easy to prepare and such a beautiful casserole...would be great for church dinners and such! Highly recommend this to busy MOMS!
#154621
Nanater (Arkansas) says:
This recipe is delicious in flavor but it is way too rich to eat. My whole family agreed they like it but needs to be tamed down. After baking for 1 hour the onions were still raw and the chips were still somewhat crunchy. I'm guessing because of the lack of liquid. I would make this again but will add a lot more liquid to it (maybe chicken stock or something).
#156120
Linda (Colorado) says:
Really good! I used a couple of tablespoons of taco seasoning in place of the spices, and 1 can of cream of chicken soup and 14 ounces of green chili. That is what I had on hand. YUM!
Served with a green salad, it was a great dinner, and easy!
Served with a green salad, it was a great dinner, and easy!
#166712
Kaye (Alabama) says:
Make this a lot, wonderful, great.
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