You are here

Mexican Chicken Casserole

Microwaverina's picture
Ingredients
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Green chilies 2 Tablespoon, diced
  Instant minced onion 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Firm ripe tomatoes 2 Large
  Corn chips 6 Ounce (1 Package)
  Diced cooked chicken/Two cans, 5 ounce each boned chicken, diced 2 Cup (32 tbs), diced
  Shredded cheddar cheese 4 Ounce (1 Cup)
Directions

In small mixing bowl place soup, chilies, onion and water.
Stir until well blended.
Slice tomatoes in 1/2-in slices.
In 2-qt casserole layer 1/2 of corn chips.
Top with 1 cup chicken, then 1/2 of tomato slices.
Pour 1/2 of soup mixture over chicken; sprinkle with 3/4 of cheese, reserving rest for topping after cooking.
Repeat layers.
Insert temperature probe so tip is in center of casserole.
Attach cable end at receptacle.
Microwave at High (10).
Set Temp, Set 155°.
When oven signals, sprinkle with reserved cheese and let stand 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Everyday

Rate It

Your rating: None
4.044445
Average: 4 (18 votes)