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Dad's Mexican Chicken Casserole

5 star rating
 

Submitted by: Irish Texan

 

Photo by: Cindy Spiker

Chunks of white chicken are layered with cream of mushroom and chicken soup, Ro-tel tomatoes, cheese, chicken broth, corn chips, and cumin.
 

Ingredients

  • 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

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Method

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. Next, 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 9x13" 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.

 

Notes: Quick and easy! Kids love it! Reheats well!

 

Number of Servings: 6 to 8

 

Submitted by: Irish Texan ()

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