22MOON.COM
You can see the whole Earth from the Moon!

Mexican Chicken (or Thanksgiving Turkey) Casserole recipe

thanksgiving_turkey_2004
 
Dad’s Mexican
 
Chicken Casserole
 
By Irish Texan
 
BETTERRECIPES.COM
.
Ingredients
 
 
  • 3, 10 oz. cans
  • (Valley Fresh Premium)
  • Chunk White Chicken, drained
  •  
  • 1 10.75 oz. can Campbell’s
  • Cream of Mushroom Soup
  •  
  • 1 10.75 oz. can Campbell’s
  • Cream of Chicken
  •  
  • 1 10 oz. can Ro-Tel tomatoes
  •  
  • 1 16 oz. box of Velveeta Cheese
  •  
  • 1/2 cup Swanson Chicken broth
  •  
  • 1/2 teaspoon ground cumin
  •  
  • 1, 8 oz. bag of Kraft shredded
  • Sharp Cheddar Cheese
  • (or Pepper Jack)
  •  
  • 1, 13 to 16 oz. bag of Doritos
  • Taco- or Nacho-Flavored
  • corn chips
 
Method
.
Preheat oven to 425 degrees.
 
In a large heavy saucepan
 
on medium heat,
 
combine the cream soups,
 
Ro-Tel tomatoes,
 
chicken broth and cumin
 
until simmering,
 
stirring often.
 
Next,
 
cut the Velveeta cheese
 
into small cubes and add
 
a little at a time to the
 
soup mixture,
 
stirring constantly,
 
until all the cheese
 
is melted.
 
Into a 9×13″ baking dish,
 
pour the entire bag of
 
Doritos Chips evenly,
 
but do not crush or
 
flatten down.
 
 
 
Sprinkle the chicken
 
over the top of the chips,
 
and then pour the cheese
 
soup mixture over the
 
chicken and chips.
 
Top the dish with the
 
cheddar cheese.
 
 
Heat the casserole in the
 
oven until bubbling and
 
heated through,
 
about 25 to 30 minutes.
 
 
Serve with pinto beans
 
and corn bread.
.
Serves 6 to 8
_________Mexican Chicken Casserole

mexico-map

No Responses to “Mexican Chicken (or Thanksgiving Turkey) Casserole recipe”

Leave a Reply

%d bloggers like this: