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Recipe Source: cdkitchen.com
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Velveeta Mexican Chicken Casserole
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Serves/Makes: 4
Ready in: 30-60 minutes
- 3 cups cooked diced chicken
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 teaspoon oil
- 1 pound Velveeta cheese
- 1 can (10 ounce size) Mexican-style stewed tomatoes or Rotel brand mixed tomatoes and chilies
- 1 can (10.75 ounce size) cream of mushroom soup
- 1 can (10 ounce size) cream of chicken soup
- 1 cup sour cream
- 1 large bag nacho-flavored tortilla chips, crushed
- salt
- black pepper
- garlic powder
- paprika
- 1 cup Cheddar cheese
Saute onion and bell pepper in oil. Mix onion, bell pepper, Velveeta, soups, sour cream. Heat on stovetop or in microwave. Stir to blend and season to taste with salt, pepper and garlic powder. Layer in a large baking dish Alternating the crushed chips and the chicken, with the sauce mixture. Sprinkle the cheddar and paprika on top. Cover in foil, bake at 350 degrees F for 45-60 minutes. Be sure to check it to make sure its not burning since it is cheesy and ovens vary.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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