This is a recipe I posted in February, and I thought I would repeat it again while I am working in my “studio” (read:spare room-lol)

This is one of my family’s favorite dishes~and my most asked-for recipe…

Mexican Chicken Casserole

 Photo, courtesy the lovely Alicat at Something So Clever

Mexican Chicken Casserole
Serves 4-6

Pre-heat oven to 350-f degrees.

In a mixing bowl, combine:

2 Cups Shredded Cooked Chicken
1 Cup Shredded Cheese ( I use a cheddar/jack combo)
1 can Cream of Chicken soup
1/2 Cup milk
1/2 Cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)

In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

You can add other items to this, depending on your preferences, like olives, green chiles, onions, etc…The chicken mixture would also make a great enchilada or burrito filling!


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  1. Ooohh, I saved this one… I have some frozen buffalo chicken strips… think it would work with those? Maybe forgo the jalepeno’s for regular tomatoes??

    What do you think?

  2. I was looking for a recipe just like this a couple of days ago and couldn’t locate it. I ended up just throwing some similar ingredients together with rice (but no taco sauce or chips). Mine was okay, but nothing I’d want to make again. Thanks for sharing this recipe! 🙂

  3. I made this recipe last night, ommitting the taco seasoning packet (I did add a TBSP of chili powder, tho). It was a BIG hit with my family. I packed the leftovers for my dh’s lunch today.

    He called me from work to let me know he forgot his lunch, but that he’d just eat it tonight. Hah, I said! Like it will still BE here by tonight! ;-Þ

    Thanks for the great recipe. 🙂

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