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Mexican Casserole

chef.alburt's picture
Ingredients
  Canned cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Pasteurized processed cheese 4 Ounce (1/2 Of A 8 Ounce Jar / 1/2 Cup)
  Milk 1⁄2 Cup (8 tbs)
  Canned boneless chicken 10 Ounce, diced (2 Cans Of 5 Ounce Each)
  Canned green chilies 1⁄4 Cup (4 tbs), chopped
  Instant minced onion 1 Tablespoon
  Corn chips 6 Ounce (1 Package / 6 Cups)
Directions

Combine soup, cheese, and milk.
Beat with rotary beater till smooth.
Stir in chicken, chilies, and onion.
In a 10 x 6 x 1 1/2-inch baking dish, layer half the corn chips and half the cheese mixture.
Repeat layers ending with cheese mixture.
Bake uncovered at 350° about 30 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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