Description
A cheesy, hearty, and flavor‑packed casserole loaded with Tex‑Mex ingredients for the ultimate comfort food.
Ingredients
3 cups cooked shredded chicken
1 (10.5 oz) can cream of chicken soup (or gluten free version)
1 (10.5 oz) can cream of mushroom soup (or gluten free version)
1 (10 oz) can Rotel diced tomatoes with green chilies (undrained)
1 cup sour cream (or dairy free alternative)
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups shredded cheddar cheese (or dairy free cheese)
1 bag tortilla chips, lightly crushed
Fresh cilantro, for garnish (optional)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine shredded chicken, cream of chicken soup, cream of mushroom soup, Rotel tomatoes, sour cream, chili powder, cumin, garlic powder, and onion powder. Mix well.
Spread half of the crushed tortilla chips in the bottom of the baking dish.
Layer half of the chicken mixture over the chips, then sprinkle with half of the shredded cheese.
Repeat layers with remaining chips, chicken mixture, and cheese.
Bake uncovered for 25–30 minutes, until bubbly and cheese is melted.
Garnish with fresh cilantro and serve hot.
Notes
Add a can of drained black beans or corn for extra texture.
For a spicier version, use hot Rotel or add sliced jalapeños.
This casserole freezes well; thaw in the fridge overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Oven-Baked
- Cuisine: Tex-Mex
