November 27, 2013 | 3 Comments

When I was a kid, my dad was pastor of one of those churches that had frequent potluck fellowships. You know how Southern Baptists are.  Our definition of fellowship is food.  This Easy Mexican Casserole was my mom’s go-to recipe back then.  It’s simple to make.  You probably already have most of the ingredients in your pantry.  And it’s always a hit.

Easy Mexican Casserole 2


A Tip for Thanksgiving:

Substitute leftover turkey for the chicken called for in the recipe. Don’t worry if you have a little more or a little less, it will still be amazing!

Here’s all you need:

  • 3-4 cups Chicken (cubed or shredded)
  • 1 cup Chopped Onion
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 small can Green Chilies, drained and chopped
  • 1 small can Milnot
  • Plain tortilla chips and shredded cheese for layering.

Preheat oven to 350.
Mix together first six ingredients.

Mixing Mexican Casserole
Using a 9×13 dish, place thick layer of slightly crushed tortilla chips in the bottom. (enough to cover bottom of dish well).

Chips Mexican Casserole
Gently spoon chicken mixture over the chips.

Spread Mexican Casserole
Sprinkle with shredded cheese – as much as you like. I used about 1 1/2 cups. You can use any kind you like, I mixed together some Cheddar Jack and Mozzarella for this batch.

Cheese Mexican Casserole

(Alternatively – you can use a deeper casserole. Prepare the same, except use half of everything, and then repeat the layers.)

Bake 30 minutes.

Sometimes I like to add a little sour cream to mine.  YUM!

Easy Mexican Casserole


3 Responses to “Easy Mexican Chicken Casserole”

  1. Crystal


    I’ve made it a couple times.I wanted to make it tonight but lost my recipe. Thank goodness I found this online! Going to save on my computer of recipes!

    My hubby LOVED this!


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