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Mexi-Chicken Casserole
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Mexi-Chicken Casserole

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro*Tel, diced
1 small box Velveeta Mexican Cheese
1 small box Velveeta Regular Cheese
1 large bag tortilla chips
2 pounds boneless skinless chicken breasts, boiled until done and shredded
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Let's Make It
1
Mix in medium sauce pan the soups and Ro*Tel with juice. Bring to a boil and remove from heat. Cut up both cheeses into cubes and toss together.
2
In a large casserole dish, place a layer of chips, then add a layer of chicken, layer with cheese and then a thin layer of soup mixture.
3
Repeat the layers.
4
Place in a 350 degrees F oven for 20 minutes, allowing the cheeses to melt together. Serve hot.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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