Quick Mexicali Chicken Casserole recipe
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Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup, undiluted 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL® Original), drained ½ cup sour cream 2 tablespoons milk 1 ½ tablespoons taco seasoning mix ¼ teaspoon cayenne pepper 3 cups cubed cooked chicken 2 cups shredded Cheddar cheese, or more to taste 1 cup crushed tortilla chips
Nutrition Info
- 438.4 caloriescarbohydrate: 11.3 gcholesterol: 113.6 mgfat: 28.5 gfiber: 0.7 gprotein: 33.2 gsaturatedFat: 14.6 gservingSize: -sodium: 1036.1 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Quick Mexicali Chicken Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.