Mexican Chicken Casserole

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“This is a good dump-it-and-forget-it kind of meal. Naturally, had to change it up a bit! Sauteed bite size pieces of chicken breasts (3 very large). Mixed all the ingredients together with the chicken. (I used a 15 oz jar of chunky salsa and added 3 cups of cooked rice. Put the sliced black olives in the sauce as well.) Buttered the bottom of the pan. Crunched up the Doritos and made a layer on the bottom (about 8 ounces). Then poured the chicken and sauce mixture on top. Covered the top in a Mexican cheese blend and popped it in the oven for about 40 minutes at 350. Seemed to need that much time to get nice and bubbly. Wasn’t the least bit “soupy”. Served with a dollop of sour cream and sliced scallions. A simple mixed green, cucumber and avocado salad on the side –and you have a happy Husband!!! (And you’ll be pretty happy, too!!!)”

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“YUM!!! This was REALLY GOOD! In fact, I’m having leftovers right now as I type this! I didn’t have Doritos on hand, so I just used plain tortilla chips. After I deboned the chicken breasts, I roasted the bones for an hour and then added it back into the broth with onion, carrot, garlic, salt & pepper and simmered it for a couple hours for chicken noodle soup!”

“This got eaten up very quickly by my husband and sons. It was quick to put together with fairly simple ingredients. I’ll keep this recipe in mind often; especially when I have some leftover chicken. Thanx for posting this!”

“I prepared this for a group of ten coworkers. The event was a Mexican theme so the Mexican Casserole was perfect. At least three people asked me for the recipe before the night was over,”


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