Mexican Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 lb Cooked and Shredded Chicken1 bag Corn Chips2 cans Rotel Tomatoes2 cans Healthy Choice Cream of Chicken2 cans Healthy Choice Cream of Mushroom1 cup Shredded Mexican Style Cheese
Preheat oven to 400 degrees. Cook and shred 1 lb of chicken. In a large bowl, crush 1 bag of corn chips into small pieces (no larger than 1cmx1cm). Drain 1 can of Rotel Tomatoes and mix the Rotel, Cream of Chicken, Cream of Mushroom, and the shredded chicken with the crushed chips. Grease or use a nonstick spray on one 9x13 casserole dish or 2 8x8 pans, pour the mixture in and sprinke the top with 1 cup of shredded cheese. Bake for 45 minutes and serve with rice if needed to tone down the spicy flavor.
Makes about 18 3'x3' servings in the 8x8 pans, or 18 2'x3' servings in a 9x13 pan.
Number of Servings: 18
Recipe submitted by SparkPeople user JWENBERG.
Makes about 18 3'x3' servings in the 8x8 pans, or 18 2'x3' servings in a 9x13 pan.
Number of Servings: 18
Recipe submitted by SparkPeople user JWENBERG.
Nutritional Info Amount Per Serving
- Calories: 148.9
- Total Fat: 7.6 g
- Cholesterol: 9.0 mg
- Sodium: 301.7 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.3 g
- Protein: 4.2 g