Mexican Chicken - Paula and Jamie Deen

"Wow I couldn't believe when I went looking for this on Zaar it wasn't here! This is delicious."
Mexican Chicken - Paula and Jamie Deen created by Kim M.
Ready In:


  • 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


  • 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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  1. cidadams
    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.
  2. Mrs Dockter
    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.
  3. AmaJoy
    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!
  4. Kathey Krueger
    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.
  5. plannermom
    Perfect to throw together on a busy weeknight. I also froze a second dish before baking and it was great to have on hand a few weeks later.

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