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Mexicali Chicken Casserole

Microwaverina's picture
  Butter/Margarine 1 Tablespoon
  Mushrooms 2 Cup (32 tbs), sliced
  Chopped onion 1⁄2 Cup (8 tbs)
  Condensed nacho cheese 11 Ounce (1 Can)
  Chopped cooked chicken 2 Cup (32 tbs)
  Tomatoes 2 , chopped
  Sour cream 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Tortilla chips 2 Cup (32 tbs), crushed

1. In 2-quart microwave-safe casserole, combine butter, mushrooms and onion. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup until smooth; stir in chicken, tomatoes and sour cream. Cover; microwave on high 4 minutes or until heated through, stirring once during cooking.
3. Spread 1/2 of the soup mixture into 10- by 6-inch microwave-safe baking dish. Sprinkle with 1/2 of the cheese and 1/2 of the chips. Spread remaining soup mixture over chips and sprinkle with remaining cheese. Cover with waxed paper; microwave on high 4 minutes or until cheese is melted. Let stand, covered, 2 minutes. Sprinkle with remaining chips.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4258 Calories from Fat 2239

% Daily Value*

Total Fat 250 g384.7%

Saturated Fat 73.5 g367.7%

Trans Fat 1.7 g

Cholesterol 241.4 mg80.5%

Sodium 5900.3 mg245.8%

Total Carbohydrates 355 g118.3%

Dietary Fiber 25.4 g101.7%

Sugars 46.7 g

Protein 156 g311.7%

Vitamin A 127.6% Vitamin C 70.4%

Calcium 185.5% Iron 47.9%

*Based on a 2000 Calorie diet

Mexicali Chicken Casserole Recipe