Rotel Mexican Chicken Casserole Food

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350F.
• In a small bowl, combine all ingredients for homemade taco seasoning then set aside.
• Spray cooking spray in the bottom of a 9x13 pan.
• Add black beans, cover with a can of Rotel, then layer the chicken tenders on top, spaced evenly.
• Sprinkle on half of the taco seasoning, followed by the peppers and onions, and then sprinkle on the rest of the taco seasoning. Cover evenly with shredded cheese.
• Bake covered for 35-40 minutes, until the veggies are still a little al dente and the chicken temp reads 165F or higher. Garnish and enjoy!

CHICKEN MEXICAN CASSEROLE

Steps:

• 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.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 400F.
• Prepare the rice according to the directions on the package.
• Dump the sour cream and taco seasoning into a large mixing bowl.
• Stir the sour cream and taco seasoning together well.
• Add the shredded chicken to the bowl and stir until all of the chicken is coated in the sour cream mixture.
• Add the Rotel and chopped green onions to the bowl and stir well.
• Add the shredded cheese to the bowl and stir well again.
• Dump the cooked rice into a greased 9 x 13 inch baking dish and spread it out evenly,
• Spoon the chicken mixture over the rice in the baking dish.
• Sprinkle the remaining cup of shredded cheese on top.
• Place the dish in the oven and bake until the casserole is bubbling and the cheese is starting to brown around the edges. 22-25 minutes.
• Remove the casserole from the oven and sprinkle the remaining green onions on top.
• Serve and enjoy!

ROTEL MEXICAN CHICKEN 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.
• 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.

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.

ROTEL CHICKEN MEXICAN CASSEROLE RECIPE - (4.2/5)

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

Steps:

• Preheat oven to 350F. Spray a 3 qt casserole dish with pan spray and set aside.
• In a medium mixing bowl, combine the cooked shredded chicken, Rotel tomatoes, green chilis and cream of cheese soup. Mix well until combined.
• Heat the chicken and rotel mixture in the microwave for 90 seconds. Mix well once removed.
• Begin assembling the casserole. Place 2.5 cups of crushed chips evenly in the bottom of the prepared casserole dish.
• Layer 1/2 of the chicken and rotel mixture over the top of the chips.
• Add 1/2 of the cheese on top of the rotel mixture.
• Add a second layer of chips by evenly spreading 2.5 cups of crushed chips to the top layer.
• Add remaining rotel/chicken mixture. Top with remaining crushed chips.
• Bake in oven for 25 minutes. Remove, sprinkle with remaining cheese and cook for another 5 minutes or until cheese if bubbly. Enjoy!!

CHEESY RO*TEL CHICKEN BAKE

Steps:

• Cook the rice according to the directions on the package.
• Preheat the oven to 350 F.
• In a large casserole dish, mix the cooked rice, chicken broth, Ro*tel, chicken and 3/4 of the cheese. Spread evenly in the dish.
• Sprinkle with the remaining cheese.
• Bake for 30 minutes or until the chicken is cooked thoroughly.

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!

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

Steps:

• Preheat oven to 350ºF. Lightly spray a 9-inch baking dish with cooking spray.
• Combine chicken, taco seasoning, cream of chicken sour cream, black beans, Rotel tomatoes, corn kernels, and cheese.
• Spread chicken mixture into prepared pan. Top with tortilla strips.
• Bake for 30 minutes, or until casserole is bubbly and heated through.

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 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.