Mexican Chicken Casserole


3 skinless, boneless chicken breasts
8 ounces hot and chunky salsa
1 small can of diced green chilies
3 cans cream of chicken soup
1 bag tortilla chips
1 (2 cup) bag shredded Colby/Monterey cheeses


Preheat oven to 350 degrees. In large pot, bring chicken breasts to boil with a generous dash of salt.

In separate bowl mix together: cream of chicken soups, salsa, and green chilies. Set aside.

Once chicken is boiled, drain and cut into bite-sized pieces. Stir into soup, salsa and chili mixture.

Crush the tortilla chips. Pour ½ the bag of chips in the bottom of a 9 x 13-inch baking dish. Pour chicken, salsa, soup and chili mixture over top.

Top with cheeses then remaining tortilla chips. Bake at 350 degrees for 20 minutes or until cheese bubbles.


One 9x13 dish

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