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    You are in: Home / Recipes / Mexican Chicken - Paula and Jamie Deen Recipe
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    Mexican Chicken - Paula and Jamie Deen

    Mexican Chicken - Paula and Jamie Deen. Photo by wwltmom

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Nikki Kate's Note:

    Wow I couldn't believe when I went looking for this on Zaar it wasn't here! This is delicious.

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    Units: US | Metric

    • 1 (10 3/4 ounce) can cream of chicken soup
    • 1 (10 3/4 ounce) can cheddar cheese soup
    • 1 (10 3/4 ounce) can cream of mushroom soup
    • 1 (10 ounce) can tomatoes (can use Ro-Tel tomatoes)
    • 4 cups leftover cooked chicken
    • 1 (11 1/2 ounce) package flour tortillas
    • 2 cups shredded cheddar cheese


    1. 1
      Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
    2. 2
      In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
    3. 3
      Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
    4. 4
      Sprinkle the cheese over the casserole and bake for 30 minutes.
    5. 5

    Ratings & Reviews:

    • on April 21, 2010


      I may or may not make this casserole again. It was okay, but the flour tortillas got really soggy. It tasted better warmed up a couple of hours later, but the next day I had to throw it all away because they were just TOO soggy. The flavor was pretty good, but overall it just didn't fit the bill.

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    • on June 29, 2009


      Five stars! With modifications. I used low-fat cream of chicken and cream of mushroom soup, as well as fat-free tortillas and low-fat Mexican cheese blend, which severely cut calories and fat (in fact, when I calculated this recipe in Weight Watchers using the low-fat or fat-free subs, it's only 5 points per serving!). I didn't have cooked chicken on hand, so I threw three chicken breasts onto the George Foreman - but first I dredged them in taco seasonings! That made a huge difference I think. Then, I also added a tsp of ground cumin and a teeny pinch of cayenne to fight off any blandness from using the lower-fat subs. I also used Ro-Tel tomatoes with a little kick. My uber-picky boyfriend gobbled this up! It was fantastic! I think the seasonings really added to it. And, surprisingly (for Paula Deen), it can be made to be almost healthy! Thanks for posting this super-easy and super-tasty recipe!

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    • on September 02, 2008


      Family thought this was a little bland but that doesnt stop me from 5 starring it, because it still meets my qualifications for a repeat dinner performance... Easy, Quick and inexpensive. Next time I think I will add a can of ROTEL to add some more flavor.

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    Read All Reviews (13)


    Nutritional Facts for Mexican Chicken - Paula and Jamie Deen

    Serving Size: 1 (289 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 476.7
    Calories from Fat 223
    Total Fat 24.7 g
    Saturated Fat 11.1 g
    Cholesterol 93.9 mg
    Sodium 1269.0 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 2.0 g
    Sugars 2.8 g
    Protein 31.3 g

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