Cheesy Mexican Chicken Casserole

This is my family's all time favorite. Hands down, no questions, Shut the Front Door! It's Amazing! It's a nice cheesy, spicy, chicken casserole, perfect for a cool Fall or Winter dinner. This may be the cheesiest thing you eat! If you love enchiladas, but hate rolling the tortillas, this is your dish.
  • 3 to 4 large chicken breasts
  • 1 medium jar of Pace salsa. I like restaurant style in medium.
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Colby jack cheese
  • 1 can of Campbell's cream of onion soup
  • 1 can of Campbell's cream of chicken soup
  • 4 oz. Philadelphia cream cheese
  • 2 cups chicken broth. I like to use the water that I cook my chicken in.
  • 1 bag of Tostitos chips.
  • optional container of sour cream
  1. Preheat oven to 350 degrees.
  2. Place chicken in large stove top pan and cover with water. Cook on medium heat until done.  Remove the chicken from pan, keeping the water to use later for broth.
  3. While chicken is cooking, in large casserole dish, add your soups, 2 cups cheddar cheese, salsa and sliced cream cheese
  4. Crush the chips
  5.  Remove the chicken from pan, keeping the water to use later for broth. Shred the chicken.
  6. Add the chicken and chips and broth to casserole dish and carefully stir the ingredients together.
  7. Cover with foil.
  8. Cook for 30 to 40 minutes or until bubbly.
  9. Remove foil and add remaining cheese to top.
  10. Put back in oven until cheese is melted.
  11. Remove from oven and let sit 3 to 5 minutes.
  12. Enjoy topped with sour cream!


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