How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mexican Chicken Casserole?

You need 9 ingredients. The key ingredients include: 1 can cream of mushroom soup, 2 cans cream of chicken soup, 1 small can evaporated milk, 1 can chopped Ro-Tel tomatoes and green chiles, and more.

Is Mexican Chicken Casserole suitable as meat & poultry?

Yes, Mexican Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Mexican Chicken Casserole?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Casserole Recipe

Name: Mexican Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of mushroom soup; 2 cans cream of chicken soup; 1 small can evaporated milk; 1 can chopped Ro-Tel tomatoes and green chiles; 1 medium onion, chopped; 1/2 c. ripe olives, sliced; 1/2 to 1 c. grated Cheddar cheese; medium size bag Doritos or other tortilla chips; 1 chicken, cooked, skinned, deboned and cut into bite-size pieces

Mexican Chicken Casserole – a delicious recipe with cream of mushroom soup, cream of chicken soup, milk, Ro-Tel, onion, ripe olives. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 can cream of mushroom soup
2 cans cream of chicken soup
1 small can evaporated milk
1 can chopped Ro-Tel tomatoes and green chiles
1 medium onion, chopped
1/2 c. ripe olives, sliced
1/2 to 1 c. grated Cheddar cheese
medium size bag Doritos or other tortilla chips
1 chicken, cooked, skinned, deboned and cut into bite-size pieces

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
479 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Mexican Chicken Casserole

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