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Mexican Chicken Casserole Recipe
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Green chilies||2 Tablespoon, diced|
|Instant minced onion||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Firm ripe tomatoes||2 Large|
|Corn chips||6 Ounce (1 Package)|
|Diced cooked chicken/Two cans, 5 ounce each boned chicken, diced||2 Cup (32 tbs), diced|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 2207 Calories from Fat 1083
% Daily Value*
Total Fat 120 g184.8%
Saturated Fat 38.4 g192.2%
Trans Fat 0 g
Cholesterol 475.3 mg
Sodium 3115.6 mg129.8%
Total Carbohydrates 128 g42.8%
Dietary Fiber 11.8 g47.4%
Sugars 12.3 g
Protein 148 g295.6%
Vitamin A 130.8% Vitamin C 216.7%
Calcium 105.9% Iron 34.5%
*Based on a 2000 Calorie diet
Stir until well blended.
Slice tomatoes in 1/2-in slices.
In 2-qt casserole layer 1/2 of corn chips.
Top with 1 cup chicken, then 1/2 of tomato slices.
Pour 1/2 of soup mixture over chicken; sprinkle with 3/4 of cheese, reserving rest for topping after cooking.
Insert temperature probe so tip is in center of casserole.
Attach cable end at receptacle.
Microwave at High (10).
Set Temp, Set 155°.
When oven signals, sprinkle with reserved cheese and let stand 5 minutes before serving.