Skip to main content
Epicurious
Cookbooks

Mexican Chicken

Recipe information

  • Yield

    serves 8

Ingredients

One 10 3/4-ounce can cream of chicken soup
One 10 3/4-ounce can Cheddar cheese soup
One 10 3/4-ounce can cream of mushroom soup
One 10-ounce can Ro-Tel tomatoes
1 whole chicken, cooked, boned, and chopped, or 4 cups leftover cooked chicken
One 11 1/2-ounce package flour tortillas
2 cups shredded Cheddar cheese

Preparation

  1. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 × 9-inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes.

Paula Deen's Kitchen Classics
TagsCasseroleCanned TomatoTomatoVegetableCheddarCheeseDairyChickenPoultryMainDinnerEasyWeeknight MealsOven BakeCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.