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 fryer; dash of black pepper; 1 stalk chopped celery; 1 small chopped onion; 1 can Ro-Tel; 1 (8 oz.) pkg. seashell noodles; dash of garlic powder; water; 1 small chopped bell pepper; 1 pat oleo; 1 can cream of mushroom soup; 1 lb. Velveeta cheese

Servings: persons

1 fryer
dash of black pepper
1 stalk chopped celery
1 small chopped onion
1 can Ro-Tel
1 (8 oz.) pkg. seashell noodles
dash of garlic powder
water
1 small chopped bell pepper
1 pat oleo
1 can cream of mushroom soup
1 lb. Velveeta cheese

1
Boil fryer, garlic powder and black pepper in water until chicken is cooked.
2
Bone and set aside.
3
Reserve broth.
4
In separate pan, saute celery, bell pepper and onion in oleo.
5
Set aside.
6
In reserved broth, combine Ro-Tel and cream of mushroom soup.
7
Bring to boil and add seashell noodles.
8
Cook until noodles are tender.
9
Add sauteed vegetables and boned chicken. Melt 1/2 pound Velveeta and add to noodle mixture.
10
Put into casserole dish and cover with remaining Velveeta.
11
Bake uncovered at 350u00b0 until cheese melts.
12
Yields 6 to 8 servings.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 12 ingredients. The key ingredients include: 1 fryer, dash of black pepper, 1 stalk chopped celery, 1 small chopped onion, and more.

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

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

Mexican Chicken Casserole

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