Creamy Mexican Chicken & Rice Casserole
"This casserole is a favorite of everyone who has it. Every time I ask, "What would you like for dinner/your birthday/major event?" I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well."
photo by MarieRynr
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 lbs boneless skinless chicken breasts, cooked and chopped into bite-sized pieces
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (10 ounce) can chicken broth
- 8 ounces Velveeta cheese, shredded
- 1 (15 ounce) bag nacho cheese flavored tortilla chips, crushed
- cooked rice
- salt and pepper
directions
- Prepare chicken and rice.
- Preheat oven to 350°F Mix together soups, tomatoes, and broth.
- In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
- Top with crushed chips.
- Bake for 45 minutes or until bubbling; serve over rice.
- NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.
Questions & Replies
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Are we talking condensed soups, That haven’t had milk or water added to them yet?
Reviews
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Super Simple. I have to say, as funky as it seems (and my wife wanted to call a therapist for me when she saw the Doritos) I have to say this is so delicious. My 17 year old went for 3 helpings. Very simple recipe! Thanks! -
This is good any old time at my house. We loved it! Thanks MOmmyMakes! -
This was delicious! I made a few changes. I used Mexican Blend cheese, added canned sliced mushrooms and canned corn and I used only half a can of broth. Super comfort food! -
I have been making a similar casserole for years...I put the tortilla chips in a large casserole..I put the soups, chicken broth (I make my own with slow cooked chicken, carrots, celery, and better than bullion chicken stock base) and rotel tomatoes in a fairly large pot..add one large sweet yellow onion chopped in large pieces a pound of velvetta cubed, a teaspoon of chili powder and a teaspoon fo garlic powder..heat untill cheese melts stirring so it wont burn..put chicken pieces around on top of chips and pour soup mixture over chips and chicken...bake at 350 degrees. until bubbly.add a bit of shreaded cheddar the last ten minutes..( I serve the mexican rice on the side.) -
I've made this recipe twice now. The first time I didn't really like it, it was too spicy and I messed up the rice so it was hard to chew (bad, I know). I just made it again tonight and it turned out great! I spread the cooked rice on the bottom of a 13x9'' pan, then added the chicken and soup mix over it. I added velveeta and just a little shredded sharp cheddar cheese over top, I then baked it at 350 for 30 minutes, added the doritos and baked 5 minutes more. My husband and I added a tiny bit of sour cream each and that was it! So good.
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Tweaks
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My kids loved this dish. I added 1 tsp garlic powder to the soup mix and used a Mexican blend instead of Velveeta. Finally, I topped each dish with sour cream to help balance the heat. It was great! Thanks for sharing the recipe.
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This was very tasty! Instead of the mushroom soup, I used cheddar cheese soup. I also used a mexican style shredded cheese instead of the Velveeta. I also used diced tomatoes and green peppers(which was by accident-and warning-if you do use this, it will be very spicy!) Instead of the nacho cheese flavored tortilla chips, I used Spicy nacho. Overall, both my fiance' and I loved the dish, thanks mommymakes! -
My PICKY kids loved this, which is really saying something! I made a few changes though: I was out of cream soup(!) so I made my own flavored white sauce, I used a Mexican mix shredded cheese instead of Velveeta, and in layering, I actually put the rice as the bottom layer of the casserole, then ONE layer of chicken, all the soup mix, and the cheese. I didn't put the Doritos on until about five minutes before it was done, so the chips did not get dark. I also only cooked it for a total of about 30 minutes. Good stuff, and easy!
