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Velveeta Mexican Chicken Casserole
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- #25449
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
3 cups cooked diced chicken
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 teaspoon oil
1 pound Velveeta cheese
1 can (10 ounce size) Mexican-style stewed tomatoes or Rotel brand mixed tomatoes and chilies
1 can (10.75 ounce size) cream of mushroom soup
1 can (10 ounce size) cream of chicken soup
1 cup sour cream
1 large bag nacho-flavored tortilla chips, crushed
salt
black pepper
garlic powder
paprika
1 cup Cheddar cheese
directions
Saute onion and bell pepper in oil. Mix onion, bell pepper, Velveeta, soups, sour cream. Heat on stovetop or in microwave. Stir to blend and season to taste with salt, pepper and garlic powder.
Layer in a large baking dish Alternating the crushed chips and the chicken, with the sauce mixture. Sprinkle the cheddar and paprika on top.
Cover in foil, bake at 350 degrees F for 45-60 minutes. Be sure to check it to make sure its not burning since it is cheesy and ovens vary.
added by
heatherondo
nutrition data
1552 calories, 99 grams fat, 81 grams carbohydrates, 95 grams protein per serving.
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reviews & comments
October 5, 2014
Took the suggestion and added half a package of taco seasoning - delicious! The whole family loved it!
June 5, 2010
Great recipe. Cannot go wrong.
March 10, 2007
Highly recommend! I added a half package of Taco seasoning mix, 1 teaspoon garlic salt and 1 teaspoon Cumin.