ROTEL CHICKEN MEXICAN CASSEROLE
Steps:
- 1. 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 Celebrating Home casserole dish, layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.
ROTEL MEXICAN CHICKEN CASSEROLE
So quick....so easy.....so yummy....what else can I say?
Provided by Luann Crownover
Categories Casseroles
Time 45m
Number Of Ingredients 6
Steps:
- 1. 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.
- 2. 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 350 degrees until hot and bubbly.
MEXICAN CHICKEN CASSEROLE WITH ROTEL
Creamy and cheesy, this Mexican Chicken Casserole with Rotel is sure to become a new crowd favorite for your parties.
Provided by sandi
Categories Main Course
Time 49m
Number Of Ingredients 5
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!
ROTEL CHICKEN MEXICAN CASSEROLE RECIPE - (4.2/5)
Provided by HyzQueen
Number Of Ingredients 6
Steps:
- Cook and dice chicken. Mix together Rotel, cream of chicken soup, green chiles, and cubed cheese. Heat this mixture in a microwave till melted. Add chicken. In a casserole pan, layer 1/2 of the chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350°F until hot and bubbly.
ROTEL CHICKEN CASSEROLE
Make and share this Rotel Chicken Casserole recipe from Food.com.
Provided by cnpick05
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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
Another cream of soup recipe. But this is so easy and yummy I just had to post it. I changed the recipe a bit to make a little spicy.
Provided by E.A.4957
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray a 13 x 9 inch pan with cooking spray.
- In a large bowl, stir togetherthe 3 kinds of soup and the Rotel.
- Stir in the chicken.
- Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
- Sprinkle the cheese on top.
- Top with olives and the sliced jalapenos.
- Bake for 30 minutes.
- Use sour cream and lettuce for garnish.
Nutrition Facts : Calories 642.1, Fat 39.1, SaturatedFat 19.4, Cholesterol 142.2, Sodium 1759.8, Carbohydrate 30.9, Fiber 1.4, Sugar 2.3, Protein 41
ROTEL MEXICAN CASSEROLE
Make and share this Rotel Mexican Casserole recipe from Food.com.
Provided by Misty Mathews
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 415.1, Fat 24.6, SaturatedFat 11.6, Cholesterol 78.7, Sodium 1343.3, Carbohydrate 26.5, Fiber 2.3, Sugar 3.4, Protein 22.6
CHICKEN ROTEL CASSEROLE
Delicious! Boiling your chicken takes about 30 minutes, but if you already have that done, this can be ready in about 30 minutes.
Provided by Heartsong
Categories Low Cholesterol
Time 1h
Yield 1 gallon, 16 serving(s)
Number Of Ingredients 18
Steps:
- Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are tender.
- Remove chicken from broth and boil noodles according to package directions in 8 to 10 cups broth. Try to get the onion in the broth. You almost can't have too much onion in this dish. The carrot and celery don't hurt anything, either. When finished, noodles should still be slightly soupy. Add an extra cup or so of broth if they are not.
- Saute onion and peppers in a little olive oil until tender.
- Over medium high heat, add Rotel, cream soup, onions, peppers, english peas,and worchestershire to noodles.
- Reheat and reduce to simmer.
- Add cubed Velveeta and stir until melted. May bake for 20 to 30 minutes to combine flavors, but this is not essential. We usually eat it right out of the pot.
Nutrition Facts : Calories 445.4, Fat 16.2, SaturatedFat 9.1, Cholesterol 66.6, Sodium 1967.8, Carbohydrate 48.9, Fiber 5.1, Sugar 14.1, Protein 26.5
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