Chicken Mexican Casserole
"What’s for dinner? I suggest mexican casserole with chicken. It’s easy, cheesy, and it has the best flavor! You will find a layered and baked casserole is one of the simplest ways to get a good dinner on the table, pronto. Make it with Rotel so you can dial the spicy heat up or down and I predict this Mexican Chicken Casserole recipe will become a family favorite for all ages. No matter what, the dish always gets rave reviews."
Serves4
Preparation Time10 min
Cooking Time1 hr
Cooking Vessel Size 9x13 casserole dish
Ingredients
- 2 chicken breasts, cut into bite sized pieces [I used 2 large breasts for my casserole, you might want 3]
- 2 can Rotel tomatoes
- 1 can cream of mushroom soup
- 6 medium sized tortilla's, torn into bite sized pieces
- 2 cup cheddar cheese, shredded
- 1 can black olives, sliced (small can)
- 1 medium yellow onion, chopped
-
Mix chicken, rotel tomatoes, cream of mushroom soup, torn tortillas, cheddar cheese, olives and yellow onion in a large bowl. Stir to mix all ingredients.
-
Preheat your oven to 350° and spray the bottom of a 9x13 casserole dish with cooking spray.
-
Pour all ingredients into casserole dish and cover with foil.
-
Bake at 350° for 50 minutes. Uncover and let cook for an additional 10 minutes.