Cheesy Chicken Mexican Casserole
Author: 
Recipe type: Entree
Cuisine: Mexican
Serves: 2-4
 
Ingredients
  • 2 large boneless, skinless chicken breasts
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp ground chili powder, I used Ancho chili powder
  • 1 can Original Rotel tomatoes
  • 1 can condensed Cream of Chicken soup
  • 1 small can of chopped green chiles, or Mexican salsa
  • 2 cups shredded Mexican 4-cheese blend
  • 2 green onions sliced, green and white parts
  • 1 bag tortilla chips, crushed
Instructions
  1. Preheat oven to 350º F.
  2. Place chicken breasts in a skillet and cover at least half-way with cold water.
  3. Add cumin, salt, chili powder, cover, bring to boil, reduce to simmer to 10 minutes. Remove skillet from burner and let cool.
  4. Prepare an 8” x 8” or 9" x 9" baking dish, spray with non-stick cooking spray.
  5. In a large bowl, mix together Rotel tomatoes, condensed Cream of Chicken soup, green chiles/Mexican salsa, cheese, ⅔ of the green onions until well combined.
  6. Remove chicken breasts from skillet, and transfer to a cutting board. Let cool to the touch. Cut chicken into small bite sized cubes and incorporate into cheesy Rotel mixture.
  7. In baking dish add ½ crushed chips and ½ cheesy Rotel chicken mixture, repeat layers and top with a few crushed chips, remaining sliced green onions, sliced black olives, light coating of cheese.
  8. Put on a baking sheet and bake for 60 minutes.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/cheesy-chicken-mexican-casserole/