Mexican Chicken - Paula and Jamie Deen
photo by Kim M.
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
directions
- Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
- In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
- Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
- Sprinkle the cheese over the casserole and bake for 30 minutes.
- Enjoy!
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Reviews
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I love the basic recipe for this dish (the soups, rotel tomatoes and chicken) and have used it in a variety of different ways. Like some of you, I didn't care for the soggy flour tortillas and substituted lasagna noodles. I thought it was much better. I also have made it using deep fried or baked large flour tortillas made into bowls like you make for fried ice cream. Microwave the soups, tomato and chicken mixture until bubbly hot and fill the bowls and top with cheese. Put in oven until cheese melts. Place tortilla bowls in bowls and garnish with a dab of sour cream, chopped green onion and a few diced tomatoes for the colors of the Mexican flag. It's also good with corn tortilla chips crunched up and mixed in before it's heated. They add some more taste and work as a thickener. Last year I made it in a casserole dish without the flour tortillas and the chicken cut up finer for a hot dip at a Super Bowl party. I cut small flour tortillas into six pieces like a pizza and deep fried them for dipping chips. Nobody touched anything else until it was gone! P.S., if you don' have rotel tomatoes, salsa works just as well and if you don't have cheese soup, make a thick cheese sauce.
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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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Tweaks
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I love Paula Deen and had seen her make this on her TV show, but then forgot about it. I made it exactly as the recipe stated, but I thought it needed more spice. I added sour cream and my husband ate it plain and he really liked it. Next time, I will probably use Rotel instead of plain tomatoes and maybe add some garlic and other spices to give it a kick. Thanks!
RECIPE SUBMITTED BY
Nikki Kate
United States