Mexican Chicken Casserole With Rotel Food

ROTEL CHICKEN CASSEROLE

Steps:

• Combine soups, rotel and chopped onion in a bowl, stir well.
• Spray a 13x9 pan with pam and layer soup mixture, shredded chicken, grated cheese and crushed Doritos on top.
• Bake at 350 for 30-35 minutes, until bubbly.

MEXICAN CHICKEN CASSEROLE WITH ROTEL

Steps:

• Spray a 9x13 dish with cooking spray and preheat oven to 350 degrees Fahrenheit.
• Make a layer of chicken in the bottom of the dish. Sprinkle with garlic salt.
• Layer the crushed tortilla chips over the chicken.
• Pour Rotel (juices and all) over the tortilla chip layer.
• Grate Velveeta and mix with cream of mushroom soup in a large bowl.
• Cook at 350 for 30 minutes. Serve and enjoy!

EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)

Steps:

• Cook and chop/shred the chicken or use Traditional rotisserie chicken. (*I pan cooked 7 chicken tenders). Lightly grease or spray a 2-qt. baking dish. (I used an 11x7") Set aside. Preheat oven to 350° F. In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling). Stir in the chicken and 1 cup of the cheese until melted. Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges. Spoon half the chicken mixture over the chips. Repeat layers one more time, ending with chicken mixture on top. Sprinkle top with the remaining 1 cup cheese. Bake for 15-20 minutes, just until heated through and cheese is melted. Serve hot over Mexican rice and additional sour cream, taco sauce, and green onions on top, if desired. *Notes I pan cooked 7 frozen (thawed) chicken tenders by spraying them lightly with cooking oil and seasoning with a little homemade chili seasoning (recipe follows) then cooked, covered, about 3 minutes on each side. Then removed from skillet and roughly chopped. To the little pan drippings left in the skillet, I added the other ingredients as stated above and proceeded with the recipe. I used cheddar cheese on one casserole and Mexican Blend on the other one. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homemade Chili Seasoning 2 Tbls. plus 1 tsp. paprika 2 tsp. ground oregano 2 tsp. ground cumin 1 1/2 tsp. garlic powder 1 1/4 tsp. onion salt (or 3/4 tsp. onion powder plus 1/2 tsp. salt) 1/4 t. ground hot pepper, optional Stir all ingredients together and store in an airtight bottle.

EASY MEXICAN CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
• Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

ROTEL MEXICAN CASSEROLE

Steps:

• Brown ground beef, combine with soup and 1 can rotel tomatoes. Layer meat, tortillias and cheese ending with tortillias. Top with Cheese and pour can of Rotel on top. Bake at 350 for 20 minutes until cheese golden.

MEXICAN CHICKEN CASSEROLE RECIPE - (4.5/5)

Steps:

• Directions: Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350degrees until hot and bubbly. Its DELICIOUS!!!! Note: I prefer this casserole with American Cheese. You can buy a chunk of this cheese at your local deli.