Mexican Chicken Casserole

by sunshine on April 19, 2010

This dish is very similar to King Ranch Chicken and until I moved to Arkansas, I hadn’t ever heard of “Mexican Chicken.”  It took a friend of mine asking me what King Ranch Chicken was, and when I told her, she replied, “Oh, you mean Mexican Chicken!”  I said, no, I mean King Ranch Chicken!!  Anyway, the only difference is that she uses Doritos instead of tortillas.  I like it both ways!  I just always tend to make King Ranch Chicken ’cause that’s what I grew up with.  Both are quite tasty!

Mexican Chicken Casserole

Printable Version: Mexican Chicken Casserole

Ingredients

  • 3 chicken breasts cooked and cut into bite size pieces
  • 1 package Doritos
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can rotel (with juices)
  • 1 small package of shredded cheese (I used the Mexi-Blend)

Crush Doritos in bag and spread in the bottom of baking dish. Mix soups, rotel,  and chicken and pour over Doritos. Cover with shredded cheese. Bake at 350 for 20-30 minutes or until cheese is melted and golden brown.

{ 4 comments… read them below or add one }

Sandy April 20, 2010 at 1:18 am

Yummy! I wonder who that friend was???

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wizzythestick April 20, 2010 at 2:36 am

Interesting casserole I have never had it before looks comforting

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april December 6, 2011 at 1:39 pm

I got this recipe from my sister n law and she adds bell pepper and onions and velvetta cheese (mexican blend). She boils her chicken, saves the broth and then dices up the veggies and sautes them in the broth, mixes in the velvetta and soup then adds it 2 the chips, its awesome

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Nik May 25, 2013 at 5:31 am

I grew up on this dish only difference was we didnt bake it. It was cooked in a pot more like a really thick soup then we added the doritos right before serving for that added crunch

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