Mexican Chicken Casserole
Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish. Leftovers are great. Very similar to Ro-tel(R) chicken. Tortillas can be substituted for Doritos(R) or corn tortillas, but flour tortillas seem to work best.
Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.
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Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
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Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
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Spread the chicken mixture over the tortillas.
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Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
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Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
