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Mexican Chicken for Thanksgiving Casserole recipe – delicioso

Dad’s Mexican
Chicken Casserole
By Irish Texan
  • 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
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.
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 postcard the good real one #2mexico-map

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