Rotel Chicken Mexican Casserole

Ingredients

• 1 can (10 oz) Rotel Diced Tomatoes and Green Chilies (drained)
• 1 can (10.5 oz) Cream of Chicken Soup (regular condensed soup)
• 2 cups shredded Sharp Extra Sharp Cheddar Cheese (freshly shredded for best melt)
• 2 cups Cooked Shredded Chicken (rotisserie chicken or boiled chicken breast, shredded)
• 1 bag (10 oz) Tortilla Chips (plain or lightly salted)
• 0.5 cup Optional Extra Shredded Cheddar (for topping, optional)

Instructions

1. Make the Cheese‑Tomato Sauce

   In a mixing bowl combine the drained Rotel, the cream of chicken soup, and the shredded sharp cheddar. Stir until the cheese is evenly distributed.

   Time: PT5M

2. Heat the Sauce

   Transfer the mixture to a microwave‑safe bowl and microwave on high for 2 minutes, stirring halfway through, until the cheese is fully melted and the sauce is smooth.

   Time: PT2M

3. Incorporate the Chicken

   Add the shredded chicken to the hot sauce and stir until every piece is coated.

   Time: PT2M

4. Create the Chip Base

   Spread a single layer of tortilla chips evenly across the bottom of a 9×13‑inch casserole dish, allowing them to overlap slightly.

   Time: PT3M

5. Add the Chicken Mixture

   Pour the chicken‑cheese sauce over the chip layer, spreading it with a spatula to cover the chips completely.

   Time: PT3M

6. Crush Additional Chips for Topping

   Place the remaining tortilla chips in a zip‑top bag and crush them with a meat tenderizer or rolling pin. Sprinkle the crushed chips evenly over the top of the casserole.

   Time: PT2M

7. Bake the Casserole

   Preheat the oven to 350°F. Bake the casserole, uncovered, for 20 minutes or until the sauce is bubbling and the top is lightly golden.

   Time: PT20M

   Temperature: 350°F

8. Rest and Serve

   Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g