Rating: 4 stars 3.9
36 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3

This recipe is a creation by my great aunt. It sounds crazy, but is definitely delicious! Great by itself.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.

  • Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.

  • Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

Nutrition Facts

564 calories; protein 34.8g; carbohydrates 45.6g; fat 27.4g; cholesterol 87.5mg; sodium 1173.3mg. Full Nutrition
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